Streusel Sour Cream Coffeecakes Recipes

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SOUR CREAM STREUSEL COFFEE CAKE



Sour Cream Streusel Coffee Cake image

This recipe is easy to make and modify. Sometimes I skip the streusel and it becomes a great pound cake!

Provided by BBEARS1982

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h25m

Yield 16

Number Of Ingredients 14

3 tablespoons dry bread crumbs
3 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
3 eggs
2 teaspoons vanilla extract
1 (8 ounce) container sour cream
¼ cup brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 10 inch tube pan with non-stick cooking spray and dust with bread crumbs. Sift together the flour, baking soda and salt. Set aside. In a small bowl, mix streusel ingredients - brown sugar, cinnamon and chopped pecans; set aside.
  • In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Spoon half of the batter into prepared pan. Sprinkle half of the streusel mixture over the batter. Repeat with remaining batter and streusel mixture.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • In a small bowl, combine confectioners' sugar with milk, a tablespoon at a time, until desired consistency is achieved. Drizzle over the cake.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 64.1 g, Cholesterol 64.2 mg, Fat 14.1 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 7.8 g, Sodium 169.2 mg, Sugar 42.7 g

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

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.

SOUR CREAM-STREUSEL COFFEE CAKE



Sour Cream-Streusel Coffee Cake image

Make and share this Sour Cream-Streusel Coffee Cake recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/4 cups coarsely chopped walnuts
1 1/4 cups packed brown sugar
5 teaspoons cinnamon
5 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, at room temp
1 1/2 cups sugar
3 large eggs
1 tablespoon pure vanilla extract
1 (16 ounce) container sour cream (not low fat)
1 cup powdered sugar
1 tablespoon milk
1/4 cup chopped walnuts

Steps:

  • Pre-heat oven to 350 degrees.
  • butter a bunt pan and set aside.
  • In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
  • In a medium bowl sift together the flour, baking soda and baking powder.
  • In a large bowl beat the butter and white sugar until well blended.
  • Beat in eggs one at a time.
  • Mix dry ingredients and sour cream alternately into butter mixture.
  • Beat on high for 1 minute.
  • Pour 1/3 of the batter into the prepared bundt pan.
  • Sprinkle with half of the nut mixture.
  • Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
  • Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
  • Remove from oven and allow to cool for 10 minutes on a rack.
  • Invert pan on the same rack and remove cake.
  • Allow to cool for 1 hour then transfer to a serving platter.
  • Whisk powdered sugar and milk in a small bowl until smooth.
  • Drizzle over coffee cake and sprinkle with nuts.
  • Serve warm or at room temp.

STREUSEL SOUR CREAM COFFEECAKES



Streusel Sour Cream Coffeecakes image

Categories     Cake     Coffee     Dairy     Nut     Breakfast     Brunch     Dessert     Bake     Back to School     New Year's Day     Pecan     Winter     Sour Cream     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup packed light brown sugar
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
1 teaspoon cinnamon
1 1/2 cups (6 oz) pecans, toasted and chopped
1 cup sour cream
1 whole large egg
1 large egg yolk
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 teaspoons finely grated fresh orange zest
Special Equipment
2 muffin tins, each with 12 (1/2-cup) muffin cups

Steps:

  • Preheat oven to 350°F.
  • Stir together granulated sugar, flour, salt, and 3/4 cup brown sugar in a large bowl, then blend in 1 1/2 sticks (3/4 cup) butter with your fingertips or a pastry blender until mixture resembles coarse meal with some pea-size butter lumps. Transfer 3/4 cup to a bowl and blend in cinnamon, remaining 1/2 stick (1/4 cup) butter, and remaining 1/4 cup brown sugar with your fingertips or pastry blender until crumbly. Stir in pecans, then chill streusel topping 15 minutes.
  • Whisk together sour cream, whole egg, yolk, vanilla, baking soda, and zest, then stir into remaining flour mixture until just combined (batter will be stiff).
  • Divide batter among 18 well-buttered muffin cups (they'll be about two-thirds full; butter tops of tins as well). Sprinkle each with streusel topping, pressing it lightly into batter. Bake coffeecakes in middle of oven until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on racks 30 minutes. Loosen cakes with a sharp small knife, then carefully remove cakes from pans.

STREUSEL COFFEE CAKE



Streusel Coffee Cake image

Here's a moist coffee cake with a nutty streusel topping.

Provided by Taste of Home

Time 1h5m

Yield 12-14 servings.

Number Of Ingredients 18

1/2 cup butter, cubed
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
STREUSEL TOPPING:
1 cup chopped pecans
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, softened
ICING:
1 cup sifted confectioners' sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and soda; add to creamed mixture alternately with sour cream, beating well after each addition. , Spoon half of batter into a greased 10-in. tube pan. Combine topping ingredients; sprinkle half over batter. Add remaining batter and topping. , Bake at 350° for 45 minutes or until done. Cool in pan on wire rack for 10 minutes before removing from pan to cool completely. For icing, combine all ingredients until smooth; drizzle over cake.

Nutrition Facts :

SOUR CREAM-STREUSEL COFFEE CAKE



Sour Cream-Streusel Coffee Cake image

Categories     Cake     Coffee     Mixer     Chocolate     Breakfast     Brunch     Bake     Vegetarian     Rosh Hashanah/Yom Kippur     Currant     Walnut     Cinnamon     Sour Cream     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16

1 1/4 cups coarsely chopped walnuts
1 1/4 cups (packed) golden brown sugar
4 1/2 teaspoons ground cinnamon
4 1/2 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container sour cream
1 cup powdered sugar
1 tablespoon milk

Steps:

  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Mix first 5 ingredients in small bowl. Set nut mixture aside. Sift flour, baking soda, baking powder and salt into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Beat in eggs 1 at a time. Mix in vanilla. Mix dry ingredients and sour cream alternately into butter mixture in 3 additions. Beat batter on high 1 minute.
  • Pour 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Spoon remaining batter over.
  • Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool 1 hour. Transfer to platter.
  • Whisk powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. Serve slightly warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in foil and let stand at room temperature.)

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