SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL
From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
Categories Breakfast & Brunch
Time 1h40m
Yield 16
Number Of Ingredients 11
Steps:
- Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
- Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
- Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 328, Fat 16 g, Carbohydrate 42 g, Protein 4 g, SaturatedFat 9 g, Sugar 28 g, Fiber 1 g, Sodium 200 mg, Cholesterol 73 mg
SOUR CREAM COFFEE CAKE
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING
This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
- With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
- Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
- Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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 WALNUT BREAKFAST CAKE
This is a breakfast cake that should be baked in a bundt pan or tube pan that holds the same volume and must be served in thin slices. This recipe comes from the Weekend magazine dated March 18th'2005. Enjoy!
Provided by Charishma_Ramchanda
Categories Breakfast
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- First, prepare the cinnamon-walnut filling for the cake.
- Do to so, in a small bowl, cream together the sugar, cinnamon and walnuts. Your filling is now ready. Keep aside and proceed.
- Grease a lightly floured 10 inch bundt pan or tube pan with a capacity of 10-12 cups.
- Preheat oven to 350°F.
- In a medium bowl, mix both the flours, salt, baking soda and baking powder together and keep aside.
- In a large bowl, cream together the 3/4 cup butter with both the sugars until light and fluffy.
- Blend in the vanilla essence.
- In a separate bowl, beat eggs one at a time until light and fluffy.
- Add the beaten egg mixture, slowly to the creamed butter-sugar mixture and mix well to combine.
- Add the flour mixture to the creamed mixture alternating with sour cream or yoghurt, mixing to blend well after each addition.
- Spoon about 2 tbsps. of the Cinnamon-Walnut filling on the bottom of the well greased pan.
- Spoon in half of the batter in the greased pan.
- Sprinkle evenly with about half of the remaining filling.
- Dot with 1 tablespoons of the cold butter pieces.
- Add the remaining batter.
- Sprinkle with the remaining filling.
- Dot with the remaining butter.
- Bake until the cake tests done {i.e. when a knife is inserted in the middle of the cake, it should come out clean}.
- Let the cake stand in the pan on a wire rack for about 10 minutes.
- Invert pan to release the cake.
- Dust the top part of the cake with confectioner's sugar before serving.
- Bon Appetite!
Nutrition Facts : Calories 574.9, Fat 29.1, SaturatedFat 15.6, Cholesterol 121.3, Sodium 478.9, Carbohydrate 73.1, Fiber 2.7, Sugar 42.6, Protein 8.3
WALNUT-PEAR SOUR CREAM COFFEE CAKE
I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.
Provided by Chef Joey Z.
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
- In a small bowl combine walnuts, brown sugar, and cinnamon.
- For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
- Toss the pear slices with the lemon juice and set aside.
- In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
- In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
- Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
- Sprinkle with reserved topping.
- Bake for 55-60 minutes or until a toothpick comes out of the center clean.
- Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
- Bon Appetit!
APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE
This is a rich and extremely moist coffee cake with a layering of walnuts and cinnamon in ribbons in the middle and on top of this cake. This cake can also be baked in a tube pan, see note on bottom. You will get many rave reviews when you serve this cake! You can also make this cake even without the apples, it is still great, but I think even better with the apples!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Generously butter a bundt pan and then flour (shaking out excess flour).
- In a bowl mix together flour, baking soda, baking powder and salt.
- In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
- Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
- To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
- Add in eggs and beat well.
- Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
- Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
- Add in the chopped apples; mix to combine.
- Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
- Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
- Bake for about 50 minutes, or until cake tests done.
- Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
- Place rack on top of the pan, then flip to invert onto rack.
- Cool completely.
- *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
- A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
- This method works quite well, but will produce a higher cake that might take a longer time to bake.
Nutrition Facts : Calories 897.6, Fat 61.3, SaturatedFat 25.1, Cholesterol 141.4, Sodium 723, Carbohydrate 82.2, Fiber 5, Sugar 52, Protein 11.6
WALNUT-PEAR SOUR CREAM CAKE
Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
- In another bowl, add 1/3 cup flour.
- Cut in butter with pastry blender until the consistancy of coarse crumbs.
- Add 3/4 cup of the walnut mixture and stir to combine.
- Set walnut mixture and crumb mixture aside.
- In a bowl, toss pears with lemon juice; set aside.
- In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
- In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
- Beat in sugar and vanilla.
- Add eggs, one at a time, and beat well after each addition until well mixed.
- Alternately add the flour mixture and the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two-thirds of batter into a greased 9-inch springform pan.
- Sprinkle with reserved walnut mixture.
- Layer pears evenly over walnut mixture.
- Spread remaining batter over pears.
- Sprinkle with crumb mixture.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with 1/2 cup walnuts.
- Bake 45-50 minutes longer or until tests done.
- Cool in the pan on a wire rack for 10 minutes.
- Run a knife around the sides of the pan.
- Remove side of springform pan.
- Cool for 1 hour.
CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE
This recipe is the topping for Sour-Cream Coffee Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.
APPLE WALNUT SOUR CREAM BREAD
A delicious bread. Try not to eat the whole loaf at one sitting! Adapted from Cook Now Serve Later cookbook. New England, Scandinavian, Mid Atlantic, South, West, Mid West
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F In a small bowl, sift together flour, baking powder, baking soda, cardamom, and salt. Set aside.
- In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, beating until smooth.
- Fold dry ingredients and sour cream alternately into the creamed mixture until just combined. Don't over mix! The batter should be a little thick and lumpy. Fold in apple and walnuts and spread into a greased and floured 9x5x3-inch loaf pan and smooth out the top.
- Bake for 1 hour at 350°F or until a toothpick inserted in the center comes out clean. Let cool upright in the pan for 10 minutes, then turn out on a wire rack and cool. Wrap tightly in foil and store at room temperature overnight.
- Serve either plain or with cream cheese. Enjoy!
- Makes 1 loaf.
Nutrition Facts : Calories 3177.5, Fat 226.8, SaturatedFat 56.3, Cholesterol 524.2, Sodium 4159.8, Carbohydrate 252.2, Fiber 15.1, Sugar 125.2, Protein 52.2
SOUR CREAM WALNUT CAKE
Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.
Nutrition Facts :
WALNUT PEAR COFFEE CAKE
This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.
Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
WALNUT SOUR CREAM COFFEE CAKE
Make and share this Walnut Sour Cream Coffee Cake recipe from Food.com.
Provided by Cheri 911
Categories Breakfast
Time 50m
Yield 2 round cakes, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
- In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
- In medium bowl, combine flour, baking powder, and baking soda.
- Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
- Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
- Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
- Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
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