SOUR CREAM STREUSEL COFFEE CAKE
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. -Sandra Munyon, Watertown, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
AWESOME CHOCOLATE CHIP STREUSEL COFFEE CAKE
This is another winner from my 5 star collection...you really won't find a more buttery and moist cake...rises very high too.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a tube pan (angel food cake pan).
- Mix together all streusel ingredients; set aside.
- Sift together the first 4 ingredients.
- In a bowl cream the butter, sugar and eggs, until light and fluffy.
- Mix together the dry ingredients with the cream mixture alternately with the sour cream; beat well.
- Add vanilla; beat.
- Pour 1/2 of batter into prepared pan.
- Sprinkle with 1/2 of the streusel mix.
- Add the remaining cake batter over the streusel.
- Sprinkle with remaining streusel mix.
- Bake for 1 hour.
Nutrition Facts : Calories 794, Fat 46.6, SaturatedFat 24, Cholesterol 153, Sodium 694.4, Carbohydrate 88.6, Fiber 4.2, Sugar 51.2, Protein 11.4
CHOCOLATE CHIP SOUR CREAM COFFEE CAKE
The aroma of this cake will make your mouth water with anticipation; it does not disappoint and is always a hit at the office. This sour cream coffee cake is a moist cake with the sweet taste of chocolate chips, cinnamon, and brown sugar. The walnuts add an extra bonus of texture and flavor to this dessert that makes it almost addictive.
Provided by SPROUT2000
Categories Desserts Cakes Coffee Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. Stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. Whisk flour, baking soda, baking powder, and salt together in third bowl.
- Beat butter and white sugar together in a large bowl with an electric mixer until creamy. Mix sour cream into butter mixture. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add vanilla with the last egg.
- Stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the brown sugar-cinnamon mixture over the top of the batter. Pour remaining batter over the top. Spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in the baking dish.
Nutrition Facts : Calories 510.2 calories, Carbohydrate 63.4 g, Cholesterol 95.6 mg, Fat 27.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 14.8 g, Sodium 386.1 mg, Sugar 40.6 g
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE COFFEE CAKE WITH CHOCOLATE STREUSEL TOPPING
This is a buttery-rich moist cake! A delicious streusel topping takes the place of frosting for this cake, the streusel is so good that I have used it on many other cakes. This cake has been a family favorite for years, hope you enjoy!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a large mixing bowl, cream butter, sugar, vanilla and eggs for about 5 minutes.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- Add the flour mixture along with the sour cream to the creamed mixture; mix until well combined.
- Stir in chocolate chips.
- Transfer to prepared baking dish, and smooth out batter.
- To make topping: mix together brown sugar, flour, cocoa and butter until crumbly.
- Stir in chocolate chips and nuts.
- Sprinkle the streusel mixture evenly over cake batter in the pan.
- Bake for about 35-40 minutes (do not overbake).
- Delicious!
SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL
Categories Cake Chocolate Dessert Bake Orange Pecan Winter Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For streusel:
- Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
- Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)
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