Sour Cream Coffee Cake Cinnamon Streusel The Chunky Chef Recipes

SOUR CREAM COFFEE CAKE WITH CINNAMON STREUSEL

Sour Cream Coffee Cake with Cinnamon Streusel image

Provided by Jodi

Time 1h15m

Number Of Ingredients 20

Ingredients

1 cup brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup butter, melted
2 1/2 cups flour
12 tablespoons butter, softened (1½ sticks)
4 large eggs
1½ cups sour cream, divided
1 tablespoon vanilla extract
2¼ cups all purpose flour
1¼ cup sugar
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup half & half or milk (might need more to get to "drizzling" consistency)
2 cups powdered sugar

Steps:

In a medium bowl stir together the sugars, cinnamon, salt, and melted butter and flour until well combined. Set aside. (Mixture should look like wet sand with big and small chunks)
Preheat your oven to 350 degrees F. Grease a 9×13 inch glass baking dish with nonstick spray or rub with butter.
In a medium bowl combine the eggs, 1 cup of the sour cream and the vanilla.
Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds.
Add the 12 tablespoons butter and the remaining ½ cup remaining sour cream and mix on low until dry ingredients are moistened, about 1 1/2 minutes. Increase the speed to medium and mix until batter comes together, about 20 to 30 seconds. Lower the speed to medium-low and slowly add the egg and sour cream mixture, in 3 additions, beating for 20 seconds and scraping the bowl after each addition. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 more minute.
Spread 2 cups of batter into the bottom of your prepared pan. Sprinkle about 1 1/4 cups of streusel evenly over the top. Spread another 2 cups of the batter on top and spread it around as best you can. Sprinkle with another 1/14 cups of the streusel.
Spread the remaining batter on top as evenly as you can and finish off with the remaining streusel (I know it might seem like a lot, but trust me it's going to be amazing!).
Bake 50 to 60 minutes, or until the cake feels firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool on a wire rack for about 10-12 minutes before drizzling with icing.
In a medium bowl, combine the butter, powdered sugar, vanilla, salt and half & half. Whisk together until smooth. Drizzle over the top of the warm coffee cake.

SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake image

I grew up in a coffee cake-obsessed home. Is that so weird? Teething on the finest Entenmann's and Drake's, I have earned the title of "connoisseur of everything coffee cake." This is not my mom's store-bought stuff, however. It's a killer breakfast treat I know my mom would love.

Provided by Hedy Goldsmith

Categories dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 tablespoon finely ground espresso beans
3/4 cup (packed) dark brown sugar
3/4 cup coarsely chopped walnuts
5 ounces bittersweet chocolate (preferably Valrhona Caraibe 66 percent), chopped into 1/2-inch pieces
4 teaspoons ground cinnamon (preferably Saigon, see note below)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1 cup sour cream, at room temperature

Steps:

To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended.
To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam).
Sift the flour, baking powder, baking soda, and salt together.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix.
Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top.
Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean.
Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices.

SOUR CREAM STREUSEL COFFEE CAKE

Sour Cream Streusel Coffee Cake image

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

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

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.

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