Russian Sour Cream Coffee Cake Recipes

RUSSIAN SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

SOUR CREAM COFFEE CAKE

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.

RUSSIAN SOUR CREAM COFFEE CAKE

Steps:

• Sift dry ingredients - the flour, baking powder, baking soda and 1. salt into a bowl. 2. Whisk the dry ingredients, mixing well. In the bowl of a heavy-duty mixer beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. 3. 4. Beat in the eggs one at a time, beating until smooth after each addition. 5. Add the vanilla flavouring and mix well. Decrease the mixer speed to low and beat in one-third of the flour mixture, followed by half the sour cream. Stop the mixer and scrape down the bowl and beater. Beat in another third of the flour mixture, then the remaining sour cream. Stop and scrape again. Beat in the remaining flour mixture. Caution don't over beat once you start adding the flour. 6. 7. To make the topping stir the ingredients together until evenly mixed. 8. Scrape half the batter into the prepared pan and sprinkle with half the topping. 9. Cover with the remaining batter. 10. Smooth the top and sprinkle with the remaining topping. Bake for 50 to 55 minutes, or until the cake is well-risen and deep gold and a toothpick inserted midway between the sides of the pan and the central tube emerges clean. 11. Cool in the pan on a rack for 30 minutes, then invert onto a plate and lift off the pan. Invert the cake onto a rack to cool completely. 12. Notes Scatter the walnuts onto a cookie sheet and roast in the oven for about 10 minutes. Watch carefully that they do not brown. Roasting your walnuts before you use them in baking gives you a lovely rich nutty flavour. Do it even if your recipes don't call for it. Keep this wonderful coffee cake wrapped in plastic or under a cake dome at room temperature, or double wrap and freeze for longer storage. You'll get 16 generous servings with this recipe, perfect for a big family gathering. VARIATIONS You could add a generous ½ cup of raisins or currants to the topping. Or bake in two buttered and parchment

RUSSIAN COFFEE CAKE

Steps:

• Grease and flour 9x13 pan.
• Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
• Pour 1/2 of the batter in the pan (it will seem like there is not enough).
• Add the pie filling to the pan, spreading it out over the batter.
• Pour the remaining batter in the pan.
• Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
• With the back of a large spoon, rub the sugar mixture to the batter gently,.
• Bake 1 Hour in a 325 degree oven.
• Cool before serving.

EASY SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.

SOUR-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
• Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
• Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUR CREAM COFFEE CAKE

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.

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 COFFEE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
• Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
• Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.