SOUR CREAM COFFEE CAKE
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
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
LIGHT SOUR CREAM COFFEE CAKE
Begin your day with a square of this scrumptious reduced-fat coffee cake. It's moist and yummy, with a band of cinnamon through the center. It won't last long. -Amy McBride, Columbia, Missouri
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened., In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13x9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.
Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 140mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
SOUR CREAM COFFEE CAKE, LIGHT
Make and share this Sour Cream Coffee Cake, Light recipe from Food.com.
Provided by Lakerdog2
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
- Coat a 9-inch springform pan with cooking spray; set aside.
- Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
- Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
- Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.
Nutrition Facts : Calories 281.1, Fat 12.2, SaturatedFat 6.6, Cholesterol 69.5, Sodium 244.2, Carbohydrate 38.8, Fiber 1.4, Sugar 20.9, Protein 5
SOUR CREAM COFFEE CAKE
More than just dessert, this tender cake also doubles as a breakfast option. Pair it with a strata or frittata to provide the perfect brunch for a friend.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended, about 5 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
- Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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 COFFEE CAKE WITH COFFEE ICING
Great for an afternoon tea party with your girlfriends! I used a strong plunger coffee, but you can also use 2 teaspoons of instant coffee in 1/2 a cup of boiling water.
Provided by lollipopys
Categories Dessert
Time 1h5m
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to moderate, 180 degrees Celcius.
- Lightly grease and line a 10 by 20cm loaf pan.
- In a small bowl, using an electric mixer, cream butter and sugar together until light.
- Add eggs one at a time, beating well after each addition.
- Sift flour and cinnamon together.
- Fold into creamed mixture, slowly adding the coffee and sour cream, mix until combined.
- Bake for 40-45 minutes until cooked, test with a skewer.
- Let cool in pan for 5 minutes then turn onto wire rack to cool completely.
- COFFEE ICING.
- Combine icing sugar and butter in a small heatproof bowl.
- Stir in enough coffee to make a smooth paste.
- Place over a saucepan of simmering water and gently heat, stirring for 2-3 minutes, until the mixture is spreadable.
- Spread over the cooled cake with a spatula.
- Sprinle with pecans.
Nutrition Facts : Calories 1035.2, Fat 58.3, SaturatedFat 30.4, Cholesterol 222.6, Sodium 1140.4, Carbohydrate 120.2, Fiber 3.3, Sugar 70, Protein 12
EASY SOUR CREAM COFFEE CAKE
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
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
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
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
MOIST SOUR CREAM COFFEE CAKE
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
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
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OUR FAVORITE SOUR CREAM COFFEECAKE - KING ARTHUR BAKING
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- Preheat the oven to 350°F. Grease and flour a 9 1/2" tube pan, or a 9" x 9" pan., To make the cake: Beat together the butter, sugar, and eggs.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt., Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition., To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly., Spread half the batter in the pan, and sprinkle with half the topping mixture.
- Repeat with the remaining batter and topping., Bake the coffeecake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
- Glass pans may take an additional 5 to 10 minutes to bake through completely., Remove the cake from the oven; if you've baked it in a tube pan, wait 10 minutes, loosen the edges, and carefully turn it out of the pan.
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