This Is Howard Cosells Sour Cream Cake Robustelli Recipes

SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake image

I grew up in a coffee cake-obsessed home. Is that so weird? Teething on the finest Entenmann's and Drake's, I have earned the title of "connoisseur of everything coffee cake." This is not my mom's store-bought stuff, however. It's a killer breakfast treat I know my mom would love.

Provided by Hedy Goldsmith

Categories dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 tablespoon finely ground espresso beans
3/4 cup (packed) dark brown sugar
3/4 cup coarsely chopped walnuts
5 ounces bittersweet chocolate (preferably Valrhona Caraibe 66 percent), chopped into 1/2-inch pieces
4 teaspoons ground cinnamon (preferably Saigon, see note below)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1 cup sour cream, at room temperature

Steps:

To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended.
To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam).
Sift the flour, baking powder, baking soda, and salt together.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix.
Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top.
Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean.
Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices.

SOUR CREAM COFFEE CAKE I

Sour Cream Coffee Cake I image

My mother-in-law gave this recipe to me, and I get compliments all the time.

Provided by Eileen

Categories Desserts Cakes Coffee Cake Recipes

Yield 12

Number Of Ingredients 14

Ingredients

½ cup butter
2 cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup brown sugar
4 tablespoons milk
1 cup confectioners' sugar
¼ ounce candy sprinkles

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.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 g

SOUR CREAM CHOCOLATE CHIP CAKE I

Sour Cream Chocolate Chip Cake I image

I taught my daughter to make this when she was three. It has become our signature cake with her friends, and mine as well. This recipe is so easy and so good. Could be topped with cinnamon sugar, if desired.

Provided by Shellie

Categories Desserts Chocolate Dessert Recipes

Yield 9

Number Of Ingredients 9

Ingredients

½ cup butter, softened
1 cup white sugar
2 eggs, beaten
1 cup sour cream
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ cups all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

Nutrition Facts : Calories 414 calories, Carbohydrate 51.4 g, Cholesterol 79.7 mg, Fat 22.5 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 13.5 g, Sodium 325.4 mg, Sugar 32.6 g