Whole Wheat Sour Cream Coffee Cake Food

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.

HEALTHY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and spray an 8x8 pan with baking spray.
• Mix brown sugar, walnuts and cinnamon in a small bowl and set aside.
• To your stand mixer add the sugar, butter and applesauce until well combined on medium-high speed.
• Add in the egg whites until creamy, then lower the speed to medium and add in the sour cream, buttermilk and vanilla until smooth.
• Sift together the whole wheat pastry flour, oat flour, baking powder, baking soda and salt.
• On the lowest speed setting add in the flour until just combined.
• Add in half the batter to your baking pan, add half the walnut mixture to the batter, then spoon the remaining batter over the walnuts.
• Top with the remaining walnut mixture and bake for 30 minutes until a toothpick comes out clean.

CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
• In small bowl, mix all Filling ingredients; set aside.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
• Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
• Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
• Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

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 COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.
• Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
• Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
• Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.

SOUR-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
• Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
• Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
• To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
• Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
• Scoop the batter into the prepared pan, smoothing it to the edges.
• Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
• Sprinkle the streusel evenly atop the cake.
• Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
• Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
• Yield: 2 dozen 2" squares.

SKINNY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
• In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
• Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.

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.

FANTASTIC APPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
• In a mixing bowl, cream the shortening and sugar for a couple of minutes.
• Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
• In a bowl, sift together the flour, baking powder, baking soda and salt.
• Add to creamed mixture alternating with sour cream.
• Fold in the apples.
• Spread the batter into prepared baking pan.
• In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
• Sprinkle the nut mixture evenly over the batter.
• Bake for 35-40 minutes, or until the cake tests done.

WHOLE WHEAT SOUR CREAM COFFEE CAKE

Steps:

• Mix all filling ingredients. Set aside.
• Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
• In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
• Beat in sour cream and flour mixture alternately on low speed.
• Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
• Bake for about 1 hour or until toothpick inserted near center comes out clean.
• Cool before remove from the pan.