Sour Cream Coffee Cake Iv Recipes

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

You can't go wrong with a classic -- and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups unbleached all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
  • Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
  • Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

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

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

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 IV



Sour Cream Coffee Cake IV image

This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter.

Provided by RAINVILLE

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

½ cup shortening
1 cup white sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
  • Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 56.8 g, Cholesterol 59.2 mg, Fat 20.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 7.4 g, Sodium 381 mg, Sugar 31.5 g

SOUR CREAM COFFEE CAKE III



Sour Cream Coffee Cake III image

This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning.

Provided by Jan Taylor

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 18

Number Of Ingredients 12

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
⅓ cup all-purpose flour
½ cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 306 calories, Carbohydrate 41.4 g, Cholesterol 56.8 mg, Fat 14.9 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 141.6 mg, Sugar 28.3 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14

2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  • Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
  • For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
  • Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
  • For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

SOUR CREAM COFFEE CAKE I



Sour Cream Coffee Cake I image

My mother-in-law gave this recipe to me, and I get compliments all the time.

Provided by Eileen

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 14

½ cup butter
2 cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup brown sugar
4 tablespoons milk
1 cup confectioners' sugar
¼ ounce candy sprinkles

Steps:

  • In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
  • To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  • Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  • Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 g

EASY SOUR CREAM COFFEE CAKE



Easy Sour Cream Coffee Cake image

This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon each almond, lemon and vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/3 cup chopped pecans
3 tablespoons sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

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