Sherrys Moist Sour Cream Coffee Cake Recipes

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

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

MOIST SOUR CREAM COFFEE CAKE



Moist Sour Cream Coffee Cake image

Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 24 servings

Number Of Ingredients 11

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped pecans
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Sour cream is the key ingredient in making Ina Garten's coffee cake recipe super moist and tender. She adds walnuts to the streusel layer for extra texture with every bite.

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

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.

SHERRY WALNUT STREUSEL SOUR CREAM COFFEE CAKE



Sherry Walnut Streusel Sour Cream Coffee Cake image

I threw this together for the office and got such great reviews I thought I'd better "write" it down before I forgot what I did!

Provided by Emjay99

Categories     Breads

Time 1h

Yield 16 serving(s)

Number Of Ingredients 12

3/4 cup chopped walnuts
1/4 cup brown sugar
1 (18 ounce) box vanilla cake mix, Duncan Hines French Vanilla is recommended
3 ounces instant vanilla pudding
1 teaspoon ground nutmeg
3 large eggs, room temperature
1/3 cup oil
1 cup reduced-fat sour cream
1 cup sherry wine
1/3 cup water
1 cup powdered sugar, sifted
3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F.
  • STREUSEL:.
  • Combine walnuts and brown sugar and set aside.
  • CAKE:.
  • In a large mixing bowl beat for 2 minutes with an electric mixer on medium speed: cake mix, vanilla pudding, nutmeg, eggs, oil, sour cream, sherry and water.
  • Spray and flour a large Bundt cake pan.
  • Pour in 1/3 of the batter, sprinkle with 1/2 the streusel mixture. Repeat once more finishing with the last 1/3 of the batter on top.
  • Bake at for 40 to 45 minutes until tests for doneness.
  • Allow cake to cool 15 minutes in pan before removing to glaze.
  • GLAZE:.
  • Blend together powdered sugar and enough milk or cream or sherry to reach glaze consistency.
  • Drizzle over cake while it is still warm.

Nutrition Facts : Calories 374.8, Fat 14.8, SaturatedFat 3, Cholesterol 46.6, Sodium 312.1, Carbohydrate 44.3, Fiber 0.8, Sugar 30.3, Protein 4

SOUR CREAM CHERRY COFFEE CAKE



Sour Cream Cherry Coffee Cake image

Make and share this Sour Cream Cherry Coffee Cake recipe from Food.com.

Provided by beakerwill

Categories     Breads

Time 50m

Yield 2 cakes, 10 serving(s)

Number Of Ingredients 11

1/4 lb butter (I use salted)
1 cup white sugar
2 large eggs
1 cup sour cream, preferably fat free
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract (pure, if you can)
1 tablespoon lemon zest, chopped fine
1/2 cup cherry preserves, highest quality you can find

Steps:

  • Preheat oven to 350 fareheight.
  • Butter 2 8-inch cake pans (square or round, either works),and set aside.
  • In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
  • In a small bowl, mix the flour,baking powder,baking soda,and salt together.
  • Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
  • Stir in the vanilla, lemon zest, and cherry preserves.
  • Spread batter evenly in the pans, and place in oven.
  • Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
  • When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

Nutrition Facts : Calories 359.9, Fat 15.3, SaturatedFat 9.2, Cholesterol 76.8, Sodium 317.6, Carbohydrate 51.4, Fiber 0.9, Sugar 28, Protein 4.7

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