SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL
From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.
Categories Breakfast & Brunch
Time 1h40m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328, Fat 16 g, Carbohydrate 42 g, Protein 4 g, SaturatedFat 9 g, Sugar 28 g, Fiber 1 g, Sodium 200 mg, Cholesterol 73 mg
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
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
CHESTNUT SOUR CREAM COFFEE CAKE
A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.
Provided by fluffernutter
Categories Breads
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
- Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
- Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
- Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
- Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
- Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.
Nutrition Facts : Calories 229.3, Fat 10.3, SaturatedFat 6.2, Cholesterol 54, Sodium 174.4, Carbohydrate 30.5, Fiber 0.5, Sugar 15.2, Protein 3.7
More about "chestnut sour cream coffee cake recipes"
CHESTNUT COFFEE CAKE RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (74)Estimated Reading Time 3 minsServings 8
- Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
- Cook chestnuts, 2 Tbsp. brown sugar, and 2 Tbsp. water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 Tbsp. brown sugar.
- Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat sugar and ½ cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
BEST COFFEE CAKE (WITH EXTRA CRUMB) - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (45)Category CakeCuisine AmericanTotal Time 1 hr 10 mins
SOUR CREAM COFFEE CAKE (CINNAMON …
From thechunkychef.com
SOUR CREAM COFFEE CAKE - TASTES BETTER …
From tastesbetterfromscratch.com
SOUR CREAM COFFEE CAKE (TONS OF STREUSEL) - THE …
From thefoodcharlatan.com
OUR FAVORITE SOUR CREAM COFFEE CAKE RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.5/5 (187)Calories 320 per servingTotal Time 55 mins
THE BEST SOUR CREAM COFFEE CAKE | A MIND "FULL" MOM
From amindfullmom.com
25 BEST SOUR CREAM CAKES - INSANELY GOOD
From insanelygoodrecipes.com
11 SOUR CREAM COFFEE CAKES FOR ANY OCCASION - ALLRECIPES
From allrecipes.com
MARTHA STEWART BANANA BREAD SOUR CREAM | THE CAKE BOUTIQUE
From thecakeboutiquect.com
BLUEBERRY SOUR CREAM COFFEE CAKE - TFRECIPES
From tfrecipes.net
BLACKBERRY COFFEE CAKE WITH SOUR CREAM RECIPE
From soa.nycs.net-freaks.com
10 BLUEBERRY BUNDT CAKE RECIPES
From allrecipes.com
SOUR CREAM COFFEE CAKE {15 MINUTES OF PREP!} | LIL' LUNA
From lilluna.com
DESSERT - DOES COFFEE CAKE NEED TO BE REFRIGERATED RECIPES
From tfrecipes.net
EASY SOUR CREAM COFFEE CAKE LOAF | BAKE OR BREAK
From bakeorbreak.com
PECAN SOUR CREAM COFFEE CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
SOUR CREAM COFFEE CAKE (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY STREUSEL COFFEE CAKE TASTE OF HOME RECIPES
From tfrecipes.net
10 BEST CHESTNUT CAKE RECIPES | YUMMLY
From yummly.com
ALL RECIPES BANANA BREAD SOUR CREAM | THE CAKE BOUTIQUE
From thecakeboutiquect.com
10 BEST CHESTNUT CREAM CAKE RECIPES | YUMMLY
From yummly.com
RECIPE BANANA CAKE SOUR CREAM | THE CAKE BOUTIQUE
From thecakeboutiquect.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #for-large-groups #breads #breakfast #easy #fall #coffee-cakes #seasonal #brunch #number-of-servings #4-hours-or-less
You'll also love