Sour Cream Coffee Cake With Cinnamon Walnut Swirl 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 WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

WALNUT SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish.
• In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
• In medium bowl, combine flour, baking powder, and baking soda.
• Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla.
• Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg).
• Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling.
• Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

WALNUT SOUR CREAM COFFEE CAKE

Steps:

• Topping: 1/3 cup packed brown sugar 1 tsp cinnamon 1/4 cup white sugar 1 cup chopped walnuts Grease 9x13 pan (or two round cake pans).
• Spread half of the batter in the pan, then half of the topping.
• Do it again.
• Bake 30-35 min@ 350 degrees.
• Let stand for 5 minutes.