SOUR CREAM COFFEE CAKE
Steps:
- Lightly grease an 8x8'' baking pan.*
- Preheat oven to 350 degrees F.
- Combine topping ingredients together in a bowl. Set aside.
- In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
- In a separate bowl whisk together the flour, baking soda and baking powder.
- Add dry ingredients to butter mixture and mix just until combined.
- Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
- Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
- Sprinkle remaining topping mixture over the top.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
- Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
- Allow to cool for at least 10 minutes before serving.
Nutrition Facts : Calories 300 kcal, Carbohydrate 30 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 136 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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 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
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
SOUR CREAM COFFEE CAKE I
My mother-in-law gave this recipe to me, and I get compliments all the time.
Provided by Eileen
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 14
Steps:
- In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
- To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
- Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
- Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 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.
CLASSIC SOUR CREAM COFFEE CAKE
Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g
SOUR-CREAM COFFEE CAKE
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Provided by Robert Farrar Capon
Categories dessert, side dish
Time 1h
Yield About 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams
SOUR CREAM BUNDT COFFEE CAKE
This yummy cake is so moist, you won't even need the cup of coffee! Make it for your next get-together-your guests will thank you. -Kathleen Larimer, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 333 calories, Fat 18g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM COFFEE CAKE
This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat.
Provided by bert2421
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
EASY SOUR CREAM COFFEE CAKE
This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
BEST COFFEE CAKE EVER
This is the best basic coffee cake ever. Trust me. But you have to follow the instructions closely. I got a recipe somewhere and modified it slightly.
Provided by noelleh
Categories Breads
Time 40m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 17
Steps:
- Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
- Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
- Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
- Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
- Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
- Makes 16 (2-inch) wedges.
Nutrition Facts : Calories 576.8, Fat 28.4, SaturatedFat 17.4, Cholesterol 104.7, Sodium 302.6, Carbohydrate 74.7, Fiber 1.5, Sugar 37.8, Protein 6.8
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OUR FAVORITE SOUR CREAM COFFEECAKE - KING ARTHUR BAKING
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4.5/5 (176)Calories 320 per servingTotal Time 55 mins
- Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan., To make the cake: Beat together the butter, sugar, and eggs.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt., Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition., To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly., Spread half the batter in the pan, and sprinkle with half the topping mixture.
- Repeat with the remaining batter and topping., Bake the coffeecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Glass pans may take an additional 5 to 10 minutes to bake through completely., Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan.
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