SOUR CREAM COFFEE CAKE WITH CHOCOLATE CINNAMON SWIRL
This light, moist Sour Cream Coffee Cake with Chocolate Cinnamon Swirl is perfect for breakfast, dessert, or any time in between!
Provided by Jennifer McHenry
Categories cakes
Time 1h55m
Number Of Ingredients 17
Steps:
- Place the flour, brown sugar, and salt in the bowl of a food processor. Pulse for a few seconds to mix. Add the pecans, and pulse until the pecans are finely chopped and thoroughly mixed.
- Add the butter and pulse until combined. The mixture should look like coarse sand. Cover and refrigerate.
- Whisk together the sugar, cocoa powder, and cinnamon. Set aside.
- Preheat oven to 350°F. Butter a 9"x 13"x 2" baking pan.
- Whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Using an electric mixer or a stand mixer, beat the butter until smooth. Scrape down the sides of the bowl. Add the sugar, and beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides again and mix for another 30 seconds.
- Add the sour cream and vanilla, and mix just until combined. Add the flour mixture in 3 portions, scraping sides of bowl as needed. Mix each addition just until combined. Do not overmix.
- Pour one-third of the cake batter into prepared pan. Spread evenly.
- Sprinkle half of the swirl mixture evenly over the batter.
- Spread half of the remaining batter evenly over the swirl mixture.
- Sprinkle the remaining swirl mixture evenly over batter.
- Spread the remaining batter evenly over the swirl mixture.
- Sprinkle the crumb mixture evenly over the batter.
- Bake for 60-70 minutes, rotating the pan 3 times during baking. A pick inserted into the center of the cake should come out clean.
- Cool the cake in pan on wire rack for at least 30 minutes before serving.
- Store any leftovers at room temperature in a tightly sealed container for up to 3 days.
Nutrition Facts : Calories 263 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 156 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SOUR CREAM CHOCOLATE SWIRL COFFEE CAKE
This moist, glazed cake will earn top billing at brunch! It serves 16 and can be ready for the oven in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Generously grease 12-cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside. In 1-quart microwavable bowl, place 3 ounces chocolate. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring each time, until melted. Set aside to cool.
- In large bowl beat sugar and butter with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in 1/2 cup of the sour cream, the vanilla and eggs until smooth. On low speed, beat in 1 cup of the flour, the baking powder and salt until dry ingredients are moistened. Beat in remaining sour cream and flour just until blended.
- Spoon 2 cups of the batter into cooled chocolate; stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
- Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto serving platter.
- Place 1 ounce chocolate and the oil in small microwavable bowl. Microwave on High 20 seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 30 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE SWIRL SOUR CREAM COFFEE CAKE
My daughter made this coffee cake for some of us here at the home! Needless to say, we want to know when we will be treated again? Hint, hint.:)
Provided by Manami
Categories Breads
Time 2h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- MAKE FILLING AND TOPPING:.
- Place sugar, pecans and cinnamon in food processor.
- Cover and pulse until nuts are coarsely chopped.
- Transfer 3/4 cup of mixture to small bowl and stir in chocolate for filling.
- To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly for topping.
- MAKE CAKE:
- Preheat oven to 325°F
- Butter bottom and sides of 9-inch springform pan & dust pan with flour, tapping out excess.
- Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
- Beat butter at medium-high speed in mixing bowl for 1 minute or until creamy, using electric mixer at medium-high speed.
- Gradually add sugar and beat at high speed until well blended and light, about 2 minutes.
- Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as necessary.
- Beat in vanilla extract.
- Reduce speed to low and alternately add dry ingredients and sour cream, beginning and ending with dry ingredients and mixing just until combined.
- Scrape half of batter into prepared pan and smooth top.
- Sprinkle with filling.
- Scrape remaining batter over filling and smooth top.
- Sprinkle with topping.
- Bake 65 to 75 minutes or until toothpick inserted into center of cake comes out clean and cake pulls away from edge of pan.
- Let cake cool in pan set on wire rack for 10 minutes.
- Remove side of pan and cool completely.
- Dust cake lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 668.5, Fat 40.5, SaturatedFat 20.5, Cholesterol 155.6, Sodium 255.5, Carbohydrate 72.9, Fiber 3.5, Sugar 41.4, Protein 8.6
CRANBERRY SWIRL COFFEE CAKE
This old family recipe is delicious for breakfast on Thanksgiving day, or to eat while watching the parade! Plain yogurt can be substituted for sour cream.
Provided by Laura Owen
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
- Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
- Bake 55 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 34.7 g, Cholesterol 51.2 mg, Fat 10.9 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 6.6 g, Sodium 277 mg, Sugar 18.3 g
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 SWIRL COFFEE CAKE
Make and share this Sour Cream Chocolate Swirl Coffee Cake recipe from Food.com.
Provided by Marz7215
Categories Breads
Time 1h25m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Generously grease 12 cup fluted tube pan. Sprinkle with pecans, tilting pan to coat sides with some of the nuts. Set pan aside.
- In a one quart microwavable bowl, place 3 ounces chocolate. Microwave on high 30 seconds; stir. If necessary, microwave in 10 seconds increments, stirring each time, until melted. Set aside to cool.
- In a large bowl beat sugar and butter with electric mixer on medium speed one to two minutes or until light and fluffy. Beat in /2 cup of sour cream, the vanilla and eggs until smooth. In low speed, beat in one cup of the flour, the baking powder and salt until ingredients are moistened. Beat in remaining sour cream and flour just until blended.
- Spoon two cups of the batter into cooled chocolate, stir until mixed. Spoon half of the remaining batter into pan. Drop half of the chocolate batter over the vanilla batter. With table knife, gently swirl. Spoon remaining vanilla batter into pan. Top with remaining chocolate batter. Gently swirl; smooth top.
- Bake 38 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan minutes. Invert onto serving platter.
- Place 1 ounce chocolate and oil in small microwavable bowl. Microwave on high
- Bake seconds; stir until smooth. Drizzle over coffee cake. Serve warm or cool.
Nutrition Facts : Calories 4034.2, Fat 240.7, SaturatedFat 133.2, Cholesterol 983.8, Sodium 2149.5, Carbohydrate 442.5, Fiber 28.2, Sugar 205.3, Protein 70.4
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.
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