Sour Cream Coffee Cake Cupcakes 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

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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.

SOUR CREAM CUPCAKES



Sour Cream Cupcakes image

Provided by Anne Burrell

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 15

2 cups all-purpose flour
Candy or sprinkles, for garnish
2 teaspoons baking powder
Pinch salt
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup sour cream
1 (12-ounce) bag semisweet chocolate chips
3 sticks unsalted butter, almost room temperature
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  • Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
  • Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
  • The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
  • Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

SOUR-CREAM COFFEE CAKE



Sour-Cream Coffee Cake image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Categories     dessert, side dish

Time 1h

Yield About 12 servings

Number Of Ingredients 13

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
  • Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
  • Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams

EASY SOUR CREAM COFFEE CAKE



Easy Sour Cream Coffee Cake image

This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon each almond, lemon and vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/3 cup chopped pecans
3 tablespoons sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CLASSIC SOUR CREAM COFFEE CAKE



Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  • In small bowl, mix all Filling ingredients; set aside.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  • Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  • Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  • Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

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