Sour Cream Coffee Cake My Favorite Recipes

SOUR CREAM COFFEE CAKE

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.

SOUR CREAM COFFEE CAKE

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 I

Steps:

• In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
• To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
• Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
• Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

SOUR CREAM COFFEE CAKE - MY FAVORITE!

Steps:

• Preheat the oven to 350 degrees.
• Prepare a tube pan by buttering it and dusting it with flour.
• In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
• Cream together butter and sugar until well mixed.
• Add one egg at a time mixing as you go.
• Add vanilla and mix.
• In a medium bowl, mix together sour cream and baking soda.
• Alternate adding the flour mixture...
• Then the sour cream mixture mixing well in between until all wet and dry ingredients are mixed in.
• In a small bowl, mix the chopped walnuts, sugar, and cinnamon.
• Spread about two-thirds of the cake batter in the prepared tube pan.
• Sprinkle half of the walnut mixture on top of the batter.
• Spread the remaining cake batter on top of the walnut mixture.
• 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.
• Cool on a rack in the pan for 15 minutes.
• 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.

SOUR CREAM COFFEE CAKE

Steps:

• Mix topping ingredients, set aside.
• In another bowl, beat butter, sugar, add eggs, beat, add baking powder& baking soda, flour, sour cream& blend.
• Pour 2/3 into baking pan, sprinkle with 2/3 of topping mix, swirl with knife tip, add rest of batter evenly.
• Add remaining topping. Bake at 350 degrees at 30-35 min.

SOUR CREAM COFFEE CAKE

Steps:

• Soften butter.
• Preheat oven to 350°F.
• Grease a 9 by 13 baking dish.
• With an electric mixer on low speed, beat the butter and 1 1/2 cups sugar.
• Increase speed to high and beat until fluffy.
• Add flour, sour cream, baking soda, baking powder, vanilla, orange zest, and eggs, and beat on low to medium until well blended.
• Spread half of the batter in the baking dish.
• Chop walnuts and combine with cocoa, cinnamon, and 1/4 cup sugar.
• Sprinkle over batter, and top with remaining batter.
• Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
• After removing from oven, sprinkle chocolate chips over the surface of the cake.

EASY SOUR CREAM COFFEE CAKE

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.