Cinnamon Sour Cream Coffee Cake Recipes

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch square baking dish with baking spray. Set aside.
• In a medium bowl, combine streusel ingredients and mix with a fork until thick and crumbly. Set aside.
• In a large mixing bowl, combine the butter and sugar for the cake layer. Mix until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Add vanilla.
• Add the flour, baking powder and cinnamon to the batter. Fold in the sour cream.
• Pour half the batter into the bottom of your prepared pan. Spread with an offset spatula (it will be a thin layer, don't worry). Add about half of the cinnamon streusel layer. Spoon the remaining batter over the top and finish with the remaining streusel.
• Bake in preheated over for about 40 minutes, until lightly browned. Cool completely before slicing.
• Store in airtight container at room temperature. To freeze, place slices in ziploc freezer bag and freeze. Thaw at room temperature and enjoy!

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.
• Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.
• In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes.
• Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
• Add the flour mixture.
• Add the sour cream and mix until well combined.
• Pour half of the cake batter into the prepared pan and with an offset spatula, spread to cover the bottom.
• Sprinkle half of the cinnamon streusel evenly over the cake batter.
• Cover with remaining batter and then sprinkle again with the remaining streusel.
• Bake for 35-40 minutes, until lightly browned and a toothpick inserted into the middle comes out with moist crumbs. Cool completely before slicing.

CINNAMON NUT SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350ºF. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
• Combine all filling ingredients in bowl. Set aside.
• Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining coffee cake ingredients; beat at low speed until well mixed.
• Spread 1/3 batter into prepared pan. Sprinkle with half filling mixture. Repeat with batter and filling mixture. Spread remaining 1/3 batter over filling.
• Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Combine the walnuts, 1 tsp cinnamon and 2 TB sugar together and set aside.
• Mix the butter, sugar and eggs together until fluffy. Blend in the sour cream.
• Sift the flour, soda and baking powder together. Mix into the creamed mixture and blend well. Add the vanilla.
• Spoon half of the batter into a greased and floured tube or bundt pan. Sprinkle half of the cinnamon mix over the batter (the batter will be thick). Spoon in the remaining batter and top off with the remaining cinnamon mix.
• Place the pan in a COLD oven. Set to 350 degrees, then bake for about 55 mins until a toothpick comes out clean.
• Serve warm or cold.

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.

SOUR CREAM & APPLE COFFEE CAKE

Steps:

• In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
• Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
• Add Eggs one at a time, beating after each addition.
• Add vanilla.
• Add flour, baking powder, salt and baking soda, beating well.
• Add sour cream; mix well.
• Spread 1/2 of the batter in a 9 or 10 inch square pan.
• Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
• Add remaining batter and then sprinkle remaining nut mixture over all.
• Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
• Set out of oven on wire rack for 30 minutes.
• Loosen edges, lift out and let cool.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.