Nana Lenas Sour Cream Coffee Cake Recipes

GRANDMA'S SOUR CREAM COFFEE CAKE - AN OLD FASHIONED POUND CAKE RECIPE

Steps:

• Beat butter, margarine and sugar (1 1/2 cups) until creamy.
• Add the eggs, one at a time, and continue beating.
• In a separate bowl, stir together flour, baking powder, and baking soda. Add to the creamed mixture alternately with sour cream, mixing after each addition.
• Add vanilla, and mix until completely incorporated.
• In a small bowl, mix chopped nuts, sugar (4 T.) and cinnamon.
• Prepare a Bundt pan by greasing generously, and lightly dusting with flour.
• Pour 1/3 of the batter into the bottom of the prepared Bundt pan. Smooth into a consistent layer with a knife. Sprinkle with 1/2 of the cinnamon sugar mixture.
• Pour an additional 1/3 of the batter over the cinnamon sugar layer, smooth again with a knife. Sprinkle with the remaining 1/2 of the cinnamon sugar mixture.
• Spread the remaining 1/3 batter on top the cinnamon sugar layer, and smooth with a knife.
• Bake in a preheated 350 degree F oven for 1 hour.
• Remove from the oven, and let cool for 1 hour in the pan. Take a knife gently around inner and outer edges to loosen, and invert to remove from pan.

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.

SOUR CREAM COFFEE CAKE - MY FAVORITE!

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Prepare a tube pan by buttering it and dusting it with flour.
• 3. In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
• 4. Cream together butter and sugar until well mixed.
• 5. Add one egg at a time mixing as you go.
• 6. Add vanilla and mix.
• 7. In a medium bowl, mix together sour cream and baking soda.
• 8. Alternate adding the flour mixture...
• 9. Then the sour cream mixture mixing well in between until all wet and dry ingredients are mixed in.
• 10. In a small bowl, mix the chopped walnuts, sugar, and cinnamon.
• 11. Spread about two-thirds of the cake batter in the prepared tube pan.
• 12. Sprinkle half of the walnut mixture on top of the batter.
• 13. Spread the remaining cake batter on top of the walnut mixture.
• 14. Add the rest of the walnut mixture on top of the batter. Bake on the center shelf of the oven for one hour. Check it with a toothpick. If it comes out clean it's done; if it needs a little more time try 5 mins.
• 15. Cool on a rack in the pan for 15 minutes.
• 16. It's coated with sugar so it's tricky to take out of the pan without messing up the countertop. Use a cookie sheet or large plate to turn it out. Then cool slightly and turn it over again onto the large plate for storing or serving.

MAKE-AHEAD SOUR CREAM COFFEE CAKE

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

BANANA SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350F and grease a bundt pan.
• Mix all of the topping ingredients together and set aside.
• Combine melted butter, sugar, eggs and bananas and mix well.
• In a separate bowl, combine the sour cream and baking soda, then set aside.
• In another bowl, combine the flour, salt, and baking powder. To the butter mixture, alternately add the flour mixture and the sour cream mixture, beginning and ending with the dry mixture. Stir in the vanilla extract.
• In the prepared bundt pan, spread half of the batter, sprinkle the batter with half of the topping mix. Repeat with the remaining batter and topping.
• Bake for 55 - 60 minutes, or until a cake tester comes out clean.
• Cool completely on rack before removing from the baking pan. Dust with icing sugar prior to serving.

MOM'S SOUR CREAM COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Cream butter, and sugar in a large bowl. Add eggs, sour cream and vanilla, beating on medium speed until well blended.
• 2. In another bowl, mix flour, baking powder, baking soda and salt together. Add gradually to creamed mixture, beating after each addition.
• 3. Have walnuts, sugar and cinnamon mixed together. Butter a 9-inch spring form pan. Put 1/2 the batter into pan and sprinkle 1/2 the cinnamon mixture over batter. Add remaining batter and sprinkle with the rest of the cinnamon mixture. **batter will be thick, so I dollop it over the cinnamon layer of cake, and gently blend it together with the back of a spoon, then sprinkle cinnamon over top of cake.
• 4. Bake for 45-60 minutes, or until a toothpick comes out clean.

PECAN SOUR CREAM COFFEE CAKE

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.