Sour Cream Streusel Coffee Cake Food

SOUR CREAM COFFEE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
• Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
• For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
• Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
• For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

STRAWBERRY SOUR CREAM STREUSEL CAKE

Steps:

• Prepare strawberry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.
• Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.
• Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.
• Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.
• Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

SOUR CREAM COFFEE CAKE

Steps:

• Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
• Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
• Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

SOUR CREAM COFFEE CAKE

Steps:

• Prepare the topping first and set aside.
• Preheat oven to 350°.
• Grease and flour tube or bundt pan (I just spray with Pam).
• Sift dry ingredients and set aside.
• Combine butter and sugar.
• Add eggs and vanilla.
• Beat well.
• Stir in dry ingredients.
• Fold in sour cream.
• Pour 1/2 batter in pan; top with 1/2 topping.
• Pour remaining batter in pan and top with rest of topping.
• Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

QUICK SOUR CREAM COFFEE CAKE

Steps:

• Prepare streusel topping:.
• With fork, combine flour, butter and sugar till crumbly.
• Add cinnamon. Set aside.
• Coffee Cake:.
• Preheat oven to 350.
• Combine flour, sugar, baking powder, baking soda and salt.
• Combine sour cream and eggs. Beat well.
• Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.
• Spread in a lightly oiled 9x9 pan.
• Sprinkle with streusel (and nuts if desired).
• Bake about 30-40 minutes at 350, or till tester comes out clean.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

SOUR CREAM STREUSEL COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

FOODCHANNEL EDITOR

Steps:

• 1 To make the streusel topping, in a chilled bowl, combine the butter, sugar and flour. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture is the consistency of fine, moist bread crumbs. Work the mixture with your hands until it will hold together when compressed, then squeeze it between your hands into several firm pieces. Cover and refrigerate until the cake is ready to go into the oven. 2 Preheat an oven to 350°F. Grease a 9-by-13-inch or similar-size baking dish with butter. 3 Place the sour cream in a bowl and sift the baking soda and salt into it. Stir to blend evenly and set aside. 4 In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, sugar and eggs until fluffy, 3 to 5 minutes. Sift the flour and baking powder over the top and mix in, then beat in the sour cream mixture. Scatter the chocolate chips and the drained cranberries over the top. Blend in with just a few turns of a rubber spatula. 5 Scoop the batter into the prepared dish and smooth the surface. Scatter the streusel mixture evenly over the top, breaking it up into large crouton-size pieces (some of the streusel mixture may be small crumbs). 6 Bake until a toothpick inserted into the center of the cake comes out clean but not completely dry, 40 to 45 minutes. Transfer the pan to a wire rack and let cool. Serve warm or at room temperature, cut into squares.

SOUR CREAM-STREUSEL COFFEE CAKE

Steps:

• Pre-heat oven to 350 degrees.
• butter a bunt pan and set aside.
• In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
• In a medium bowl sift together the flour, baking soda and baking powder.
• In a large bowl beat the butter and white sugar until well blended.
• Beat in eggs one at a time.
• Mix dry ingredients and sour cream alternately into butter mixture.
• Beat on high for 1 minute.
• Pour 1/3 of the batter into the prepared bundt pan.
• Sprinkle with half of the nut mixture.
• Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
• Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
• Remove from oven and allow to cool for 10 minutes on a rack.
• Invert pan on the same rack and remove cake.
• Allow to cool for 1 hour then transfer to a serving platter.
• Whisk powdered sugar and milk in a small bowl until smooth.
• Drizzle over coffee cake and sprinkle with nuts.
• Serve warm or at room temp.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350.
• Butter a 9-inch springform pan or a bundt pan. In stand mixer or using hand mixer, cream 2 sticks of butter. Add 1 cup of granulated sugar and 1/2 cup of brown sugar. Mix well until creamy. Add 2 eggs and mix well.
• In a separate bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture alternately with sour cream. Mix until all is well blended. Stir in vanilla.
• Pour half the batter into the prepared pan.

SOUR CREAM STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside.
• In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350F/180C degrees. Grease a 9-inch pan (round or square). Set aside.
• To make the streusel: In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.
• To make the cake: In a medium bowl sift together flour, baking powder, baking soda and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy. Add sugar and beat on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions (starting and ending with the flour). Do not overmix.
• Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer. Sprinkle the remaining streusel mixture evenly on top of the cake. Gently press down with your hands so the crumbs will stick to the batter.
• Bake the cake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Place the cake in the pan on a wire rack to cool completely.
• Store cake at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.

SOUR CREAM COFFEE CAKE WITH CINNAMON STREUSEL

Steps:

• In a medium bowl stir together the sugars, cinnamon, salt, and melted butter and flour until well combined. Set aside. (Mixture should look like wet sand with big and small chunks)
• Preheat your oven to 350 degrees F. Grease a 9×13 inch glass baking dish with nonstick spray or rub with butter.
• In a medium bowl combine the eggs, 1 cup of the sour cream and the vanilla.
• Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds.
• Add the 12 tablespoons butter and the remaining ½ cup remaining sour cream and mix on low until dry ingredients are moistened, about 1 1/2 minutes. Increase the speed to medium and mix until batter comes together, about 20 to 30 seconds. Lower the speed to medium-low and slowly add the egg and sour cream mixture, in 3 additions, beating for 20 seconds and scraping the bowl after each addition. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 more minute.
• Spread 2 cups of batter into the bottom of your prepared pan. Sprinkle about 1 1/4 cups of streusel evenly over the top. Spread another 2 cups of the batter on top and spread it around as best you can. Sprinkle with another 1/14 cups of the streusel.
• Spread the remaining batter on top as evenly as you can and finish off with the remaining streusel (I know it might seem like a lot, but trust me it's going to be amazing!).
• Bake 50 to 60 minutes, or until the cake feels firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool on a wire rack for about 10-12 minutes before drizzling with icing.
• In a medium bowl, combine the butter, powdered sugar, vanilla, salt and half & half. Whisk together until smooth. Drizzle over the top of the warm coffee cake.

SOUR CREAM COFFEE CAKE

Steps:

• STREUSEL TOPPING AND FILLING-------------------.
• Combine the sugars, nuts, and cinnamon together.
• Reserve 3/4 cup to use as a filling.
• To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
• BATTER-------------------.
• Preheat oven to 350°F.
• Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
• In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
• In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining sour cream.
• Mix on low speed until the dry ingredients are moistened.
• Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
• Scrape down the sides.
• Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
• Scrape down the sides.
• Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
• Smooth the surface, preferably with a small angled spatula.
• Sprinkle with the streusel filling*.
• Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
• Sprinkle with streusel topping.
• Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
• (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
• Cover loosely with buttered foil after 45 minutes to prevent over browning.
• Let the cake cool in the pan on a rack for 10 minutes.
• The cake will have a level top.
• Loosen the sides with a small metal spatula and remove the sides of the springform pan.
• Cool completely before wrapping airtight.
• If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
• *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
• Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)

Steps:

• Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
• For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
• For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
• Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
• Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.

SOUR CREAM COFFEE CAKE

Steps:

• Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
• Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.

STREUSEL SOUR CREAM COFFEECAKES

Steps:

• Preheat oven to 350°F.
• Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
• Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
• Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.

SOUR CREAM-STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
• Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
• Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)