PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar 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 and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
CRUNCHY PECAN, APPLE & SOUR CREAM COFFEE CAKE
This moist, scrumptious sour cream coffee cake's got it all going on-from a caramel-apple filling to a crunchy pecan-streusel topping.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 18 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut mixture for streusel topping.
- Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
- Toss apples with lemon juice. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter. Sprinkle with streusel topping.
- Bake 10 min.; sprinkle with remaining nuts. Bake 45 min. or until toothpick inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
APPLE PECAN COFFEE CAKE RECIPE - (4.4/5)
Provided by á-36161
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Generously grease a 9-inch springform pan (or 9-inch square pan) with butter or spray with cooking spray. Set aside for now. Cream the sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Add the flour and sour cream alternately beating well after each addition. Spread the batter in the prepared pan. Core the apple and slice it into 1/4 inch thick slices. Put the slices in a bowl and sprinkle them with the lemon juice, brown sugar and cinnamon. Toss apple slices to coat. Arrange the slices around the top of the batter. To make the topping: Mix together the flour, brown sugar, butter and cinnamon using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs. Stir in the pecan pieces and raisins. Sprinkle topping evenly on top of the layer of apple slices. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Start checking for doneness after about 45 minutes. If you feel that the topping is getting too brown, tent the top of the pan with foil to prevent burning. Remove from the oven and allow to cool in the pan on a rack for 30 minutes. When the cake is cool, remove the side of the springform pan and place on a serving plate. Optional: Mix the confectioner's sugar, milk, and vanilla in a small bowl. Drizzle with the icing. Cut into wedges to serve. Notes I rarely use the icing on this coffee cake because it's just so delicious without it. But if you really want to "gild the lily," then go for it!
SOUR CREAM APPLE COFFEE CAKE
I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.
Nutrition Facts :
CRUNCHY PECAN-APPLE SOUR CREAM COFFEE CAKE
Steps:
- Heat oven to 350 Mix 1 c cereal, 1/2 c pecans, brown sugar and cinnamon in large bowl for pecan mixture; set aside. Mix remaining 1/2 c cereal and 1/3 c flour in med bowl. Cut in 1/4 c butter/marg until mixture resembles coarse crumbs. Stir in 3/4 c of pecan mixture to form streusel crumb mixture. Set both mixtures aside. Toss apple slices with lemon juice; set aside. Mix 1 3/4 c flour, baking powder, baking soda and salt in med bowl. Beat remaining 1/2 c butter, granulated sugar and vanilla in large bowl with mixer on med speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream until blended, beating on low speed. Microwave caramels and helf and half in small microwave bowl on HIGH 1-2 min or until melted. Stir; set aside. Spread 1/2 of the batter into greased 9" springform pan; sprinkle with reserved pecan mixture. Layer apple slices and drizzle with 1/4 c of the caramel sauce. Gently spread with remaining batter. Top with reserved streusel crumb mixture. Bake 10 min. Sprinkle with remaining 1/2 c pecans. Bake 45 min or until tester inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Remove from pan.
APPLE PECAN COFFEE CAKE
My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold.
Provided by Taste of Home
Time 1h
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts :
FANTASTIC APPLE SOUR CREAM COFFEE CAKE
This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
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.
SOUR CREAM & APPLE COFFEE CAKE
Make and share this Sour Cream & Apple Coffee Cake recipe from Food.com.
Provided by Darlene Summers
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
- Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
- Add Eggs one at a time, beating after each addition.
- Add vanilla.
- Add flour, baking powder, salt and baking soda, beating well.
- Add sour cream; mix well.
- Spread 1/2 of the batter in a 9 or 10 inch square pan.
- Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
- Add remaining batter and then sprinkle remaining nut mixture over all.
- Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
- Set out of oven on wire rack for 30 minutes.
- Loosen edges, lift out and let cool.
Nutrition Facts : Calories 396.9, Fat 19.3, SaturatedFat 8.2, Cholesterol 64, Sodium 309, Carbohydrate 53.4, Fiber 1.9, Sugar 35.1, Protein 4.8
APPLE-PECAN COFFEE CAKE
Mmm! Warm fiber-rich apple coffee cake boasts a crunchy streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix streusel ingredients; set aside.
- Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together cereal and milk; let stand 5 minutes. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Gently stir in apple. Spread half the batter in pan; sprinkle streusel on top. Spoon remaining batter over streusel; spread to cover.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 17 g, TransFat 0 g
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SOUR CREAM APPLE COFFEE CAKE WITH MAPLE PECAN STREUSEL
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5/5 (2)Estimated Reading Time 3 mins
- Preheat oven to 350°F. Line a loaf pan with parchment paper on the bottom, then grease the sides with butter. Set aside.
- In a large bowl, beat the butter, canola oil, and brown sugar together until light and fluffy. Add in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, spices, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the sour cream into the wet ingredients until everything is nearly combined, then fold in apple pieces.
- To make the streusel, place the pecans, brown sugar, spices, and flour in a food processor and pulse until the pecans look well chopped. Pulse in the maple syrup and butter until just combined.
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