NANA'S SOUR CREAM POUND CAKE
It took me 43 years to get the nerve to make a pound cake and after looking through an over 60 yr old recipe collection of my nana's. I did it and I must say I will be making more!
Provided by francine bryson
Categories Cakes
Number Of Ingredients 8
Steps:
- 1. Preheat oven 325 cream butter, Crisco, sugar till smooth and pale add eggs one at a time , add flour a little at a time add milk, sour cream and butternut (don't over mix) pour in greased bundt pan bake 1 hour & 5 mins or till golden brown.
- 2. Glaze optional - 2 c powdered sugar, 1 tsp vanilla, 3 Tbsp milk; mix well. Pour over cake or dust with powdered sugar.
SOUR CREAM BANANA CAKE
This cake recipe came from Denmark with my Great Grandmother and Great Grandfather when they came over to the United States.
Provided by Margaret Wehling
Categories World Cuisine Recipes European Scandinavian
Yield 54
Number Of Ingredients 14
Steps:
- Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
- Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
- To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 27.7 g, Cholesterol 29.7 mg, Fat 8.1 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.2 g, Sodium 75.8 mg, Sugar 17.8 g
NANA SOUR CREAM CAKE
I always like to make sure I have lots a dessert recipes to use up any or all fresh bananas I buy. Its good & my family loves it.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 1h50m
Number Of Ingredients 9
Steps:
- 1. First preheat the oven to 350F. Then in a large bowl beat the first 5 ingredients with a mixer on low speed just until moistened. Stop frequently to scrape the bootom & sides of the bowl. Then beat on medium speed for about 2 mins. Pour into a greased & flour 13x9 inch pan.
- 2. Next bake for 35 mins or until toothpick comes out clean & cool completely. Then beat the cream cheese & butter with the mixer until fully blended. Slowly beat in the sugar.
- 3. Then remove the cake from the pan. Carefully cut the cake in half using a serrated knife. Place 1 half top side down on a plate & spread with cream cheese frosting. Then top with the other half of the cake top side up & frost with remaining frosting. Then press the nuts into the sides & keep refrigerated.
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.
NANA'S COFFEE CAKE
This is my Nana's recipe, which I'm sure came from her Nana. My Mom added the cinnamon topping, and I like it that way. It is simple and good.
Provided by Parsley
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease and flour an 8" or 9" cake pan.
- Combine the topping ingredients (1-1/2 Tablespoons sugar and 1/2 teaspoon cinnamon) in a small bowl. Set aside and reserve for sprinkling on top of batter.
- Combine the dry ingredients for the cake in a bowl.
- In a separate large mixing bowl, beat together egg, shortening and vanilla. Gradually beat in dry ingredients; then beat in sour cream or sour milk.
- Pour into prepared cake pan. Sprinkle the sugar/cinnamon mixture evenly over top of batter.
- Bake at 350 degrees Fahrenheit for 40 to 45 minutes.
Nutrition Facts : Calories 307.8, Fat 12.4, SaturatedFat 4.2, Cholesterol 32.8, Sodium 154.6, Carbohydrate 46.1, Fiber 0.7, Sugar 27.5, Protein 3.7
NANA'S CRANBERRY KUCHEN
This cranberry kuchen is Nana's famous holiday bread.
Provided by shogren
Categories World Cuisine Recipes European German
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square cake pan.
- Stir sugar, milk, vegetable oil, and egg together until well blended. Add flour, baking powder, and salt; stir until incorporated. Pour into the prepared cake pan and sprinkle chopped cranberries over the top.
- Combine flour, sugar, and butter for the topping in a bowl and mix until crumbly. Sprinkle over cranberries in the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 33.5 g, Cholesterol 22.1 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 2.5 g, Sodium 208.6 mg, Sugar 17.9 g
CRANBERRY UPSIDE-DOWN SOUR CREAM CAKE
I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it. It is not only delicious, but very pretty for a holiday table. Great for Thanksgiving or Christmas.
Provided by LINDA MAUGERI
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
- Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
- Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
- Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 68.9 g, Cholesterol 72.9 mg, Fat 17.5 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10.7 g, Sodium 267.6 mg, Sugar 51.9 g
NANA LENA'S SOUR CREAM COFFEE CAKE
Moist, Dense, luscious coffee cake. Nana used to let me add chcoclate chips when we'd make it. My brother preferred the original cinnamon sugar filling, instead. Mmmmm I miss her!
Provided by GotsaLuvMe
Categories Breads
Time 1h
Yield 16 slices, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and sugar together.
- Sift flour, baking powder, baking soda, and salt together.
- Add eggs to creamed mixture, one at a time, continuing to mix, on low speed.
- Alternate adding the Sour Cream and Flour to the mixture.
- Add Vanilla, and chocolate chips OR Cinnamon sugar mixture; stir well.
- Nana made this in a bundt pan, greased and floured (or non-stick).
- Bake at 350f for 45 mins to an hour. Done when toothpick inserted comes out clean.
Nutrition Facts : Calories 228, Fat 11.8, SaturatedFat 4.6, Cholesterol 32.8, Sodium 151, Carbohydrate 28.6, Fiber 0.7, Sugar 15.5, Protein 3.1
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Estimated Reading Time 6 mins
- Sour Cream Lemon Pound Cake with Cherry Compote. "I love this cake," raves reviewer nick. "I've made it several times and it has always turned out great — quite moist and dense."
- Sour Cream Bundt Cake. You only need four ingredients to make this incredibly moist Bundt: yellow or chocolate cake mix, sour cream, vanilla extract, and confectioners' sugar.
- Sour Cream Coffee Cake. This crowd-pleasing coffee cake recipe has a surprise inside: A layer of sugary cinnamon walnuts adds a pleasant crunch to an otherwise pillowy soft cake.
- Make-Ahead Sour Cream Coffee Cake. Mix up this classic coffee cake, which has a sweet pecan topping, the night before you plan to eat it. When you wake up, just pop it in the oven and serve warm.
- Grandma's Sour Cream Pound Cake. "Wow ... what a moist and flavorful cake," according to reviewer CLANCYSMOM. " I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it."
- Blueberry Sour Cream Coffee Cake. Use fresh or frozen berries to make this delightful Bundt. If you're using frozen fruit, recipe creator d newman recommends lengthening the bake time a bit.
- Cranberry Upside Down Sour Cream Cake. "I received this recipe a couple of years ago from a friend and get rave reviews from everyone each time I prepare it," says recipe creator LINDA MAUGERI.
- Pecan Sour Cream Coffee Cake. "For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs," says Chef John. "So here I significantly upped the amounts used.
- Instant Pot Cheesecake with Sour Cream Topping. Use your pressure cooker to make this decadent cheesecake. The three-ingredient topping, made with sour cream, sugar, and vanilla extract, is a creamy addition.
- Too Much Chocolate Cake. This award-winning cake has more than 6,500 five-star reviews. "This chocolate cake is phenomenal," raves user Ellen E. "I have been making this for about 2 years now for many, many different occasions, and it always gets rave reviews."
HOW TO MAKE SOUR CREAM COFFEE CAKE JUST LIKE NANA
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- Lemon Sour Cream Cake. There’s something to be said for a heavenly pound cake. This recipe reduces the butter content and replaces it with sour cream. This results in the same richness, but a lighter pound cake.
- Passion Fruit Drizzle Cake. This is a beautiful gifting cake if you’re looking to bake for your friends and family. It’s so beautiful, simple, and balanced in texture and flavor.
- Cream Cheese Coffee Cake. Coffee cake is the first cake that calls for sour cream that I tried, so naturally, I wanted to share this incredible recipe with you.
- Red Velvet Cake. Red velvet cake is quite simple to make from scratch. You’ll be blown away by how easily you can whip together a fabulous, homemade red velvet cake.
- Strawberry Sour Cream Cake. I was incredibly surprised by the gentle sweetness of this cake. This is a wonderful summertime sweet cake. This recipe is built with a base of a sour cream bundt cake, raised with fresh strawberries, then drizzled with a simple powdered sugar glaze.
- Pecan Sour Cream Coffee Cake. This is an easy recipe for a classic pecan coffee cake. Simple layers of pecan streusel and thick sour cream coffee cake batter.
- Easy Salted Caramel Cheesecake. I have a hard time turning down anything with salted caramel. This cheesecake recipe shows how deliciously tangy sour cream in place of heavy cream is in cheesecake recipes.
- Pineapple Dream Cake. Looking for a cool summer treat for your next bbq? Or how about looking to bring the tropics indoors while battling the winter cold?
- Sour Cream Mocha Cake. Words cannot espresso how delicious this cake is – oops I mean express! The mocha flavor of this cake is so gentle, so the espresso and bittersweet chocolate are able to work in harmony with the rich texture from the sour cream.
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