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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 49 g, Protein 4 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 193 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
SOUR CREAM COFFEE CAKE WITH CINNAMON STREUSEL
Steps:
- In a medium bowl stir together the sugars, cinnamon, salt, and melted butter and flour until well combined. Set aside. (Mixture should look like wet sand with big and small chunks)
- Preheat your oven to 350 degrees F. Grease a 9×13 inch glass baking dish with nonstick spray or rub with butter.
- In a medium bowl combine the eggs, 1 cup of the sour cream and the vanilla.
- Using a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, baking soda and salt on low speed for about 30 seconds.
- Add the 12 tablespoons butter and the remaining ½ cup remaining sour cream and mix on low until dry ingredients are moistened, about 1 1/2 minutes. Increase the speed to medium and mix until batter comes together, about 20 to 30 seconds. Lower the speed to medium-low and slowly add the egg and sour cream mixture, in 3 additions, beating for 20 seconds and scraping the bowl after each addition. Increase the speed to medium-high and beat until the batter is light and fluffy, about 1 more minute.
- Spread 2 cups of batter into the bottom of your prepared pan. Sprinkle about 1 1/4 cups of streusel evenly over the top. Spread another 2 cups of the batter on top and spread it around as best you can. Sprinkle with another 1/14 cups of the streusel.
- Spread the remaining batter on top as evenly as you can and finish off with the remaining streusel (I know it might seem like a lot, but trust me it's going to be amazing!).
- Bake 50 to 60 minutes, or until the cake feels firm to the touch and a skewer inserted in the center comes out clean. Let the cake cool on a wire rack for about 10-12 minutes before drizzling with icing.
- In a medium bowl, combine the butter, powdered sugar, vanilla, salt and half & half. Whisk together until smooth. Drizzle over the top of the warm coffee cake.
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 STREUSEL COFFEE CAKE
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. -Sandra Munyon, Watertown, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
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