How To make Sour Cream Coffee Cake1

Sour Cream Coffee Cake

Deli Style Sour Cream Coffee Cake with Toasted Walnut Streusel and Special Ingredients!

Original New York Delicatessen Style Sour Cream Coffee Cake: Special extra ingredients and Toasted Walnut Streusel!
Printable recipe at the end of this description:
Good copies of this coffee cake found it's way all over America known as Sour Cream Coffee Cake, but this is the original real deal, always the biggest seller of the non-yeast coffee cakes.
You won't taste any single one of the ingredients, but their combination is a unique old world comfort flavor you can only dream about these days. It can awaken memories, or become a memory you'll compare other coffee cakes to forever.
It's really quick to make too since it's not yeasted there is no rise time, about an hour from start to finish and mostly waiting for it to bake. What a great way to use up that sour cream!
If you only make one of my treasured quick-bread recipes this should be it. The simplicity of it's deliciousness will make a believer out of you, truly the Taste Tells the Tale.
It's really quick to make too since there is no time spent waiting for it to rise, about an hour from start to finish and mostly waiting for it to bake. What a great way to use up that extra sour cream!
You should have everything already except maybe Almond extract, which is a little pricey but is so strong that only a few drops is ever used, so a small bottle can last you a year of of everyday coffee cake!

1 9x5 Loaf Pan
240g Unbleached Pastry or All Purpose Flour
8oz Unsalted Butter
250g White sugar
100g (2 Large Eggs)
1 tsp Pure Vanilla Extract
2 drops Almond Extract*
2 tsp Lemon Zest*
1/4 tsp Kosher or Sea Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
Pinch Nutmeg*
34g Whole Milk
210g Sour Crème

STRUSEL-
1/2Cup Light Brown sugar
2TB White Sugar
2tsp Cinnamon
1/2 Cup Toasted Walnuts
1/4 tsp Mace
50-80 min @ 350F






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Sour Cream Blueberry Coffee Cake - Steph’s Stove

Sour Cream Blueberry Coffee Cake


1 cup butter (2 sticks), softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅛ cup all-purpose flour (to dust blueberries)
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 cup fresh blueberries
½ cup light brown sugar
1 teaspoon cinnamon
½ cup chopped walnuts


Preheat the oven to 350°. Using butter, grease a 9-inch bundt pan and dust with flour. Place the bundt pan in the refrigerator while preparing the cake. This will allow the butter to stay in place and for an easier release.


In a stand mixer cream butter and sugar until light in color. Add eggs, one at a time, blending until all each egg is fully incorporated. Add the sour cream and vanilla. Blend just to incorporate but do not over mix.


In a separate container add flour, baking powder, and salt. Mix by hand to incorporate and add to the sugar mixture. Mixing only enough to incorporate the wet and dry mixture…do not overmix.


In a medium bowl add ⅛ cup flour with blueberries and toss to coat the berries. This will prevent the blueberries from falling to the bottom of the cake. By hand gently fold the coated blueberries into the cake batter.


Remove the bundt pan from the refrigerator and add ½ of the cake batter to the bottom of the bundt pan. In a small container combine the brown sugar, cinnamon, and walnuts. Sprinkle the sugar mixture over the cake batter, reserving about 2 tablespoons for the top. Add the remaining cake batter over the sugar mixture and sprinkle the cake top with remaining sugar mixture. Using a butter knife, swirl the batter to distribute the sugar layer. Smooth the top, if needed, and bake for 45-55 minutes. Cake will be done when a skewer inserted into the cake comes out clean and the internal temperature is 200-205°.
Remove from the oven and allow to cool on a wire rack for approximately 30 minutes. Invert onto a plate and enjoy!


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#blueberryrecipe #blueberries

Fall Baking - Sour Cream Coffee Cake

How to make this delicious Sour Cream Coffee Cake:
1/3 Cup Brown Sugar (Firmly Packed)
1/4 Cup Granulated Sugar
1 tsp Cinnamon
1 Cup Chopped Walnuts
1 Cup Butter
1 Cup Sugar
2 Eggs
1 tsp Vanilla
2 Cups Sifted Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup (8oz) Sour Cream

Oven Temp: 350
Bake Time: 35/40 mins

In a bowl combine the brown sugar, 1/4 cup of granulated sugar, cinnamon, and walnuts. Set aside. In a second bowl cream the butter and 1 cup of sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla. Add sifted and combined flour, baking powder, baking soda, and salt alternately with the sour cream. Pour half the batter into a well greased and floured oblong pan. Sprinkle with half the nut mixture then top with remaining batter and end with remaining nut mixture. Bake in a moderate over until nicely browned or when a cake tester inserted in center comes away dry. Let cool thoroughly in pan before cutting into squares.

~ my best sour cream cinnamon coffee cake ~

This cake is so good! You will love the taste and aroma of this delicious sour cream coffee cake! Enjoy! RECIPE FOLLOWS:

Sour Cream Coffee Cake:
1 1/2 cups sugar
3/4 cup softened butter
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350F
Grease a tube pan, or Bundt pan, or two 9x5x3 loaf pans
Prepare Filling (below), set aside
Beat sugar, butter, eggs and vanilla in a large bowl for two minutes, scraping bowl occasionally.
Beat in the flour, baking powder, baking soda and salt alternately with the sour cream on low speed.
Spread 1/2 the batter into prepared pan(s). Sprinkle with half the filling. Top with remainder of batter. Then top with remainder of filling. Swirl gently with table knife to distribute filling.
Bake for 40 minutes, testing with tooth pick after 35 minutes. If top gets too brown, cover with sheet of foil.
Cool on rack and top with glaze.
Glaze:
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk or cream
Mix all ingredients until smooth (add more milk or sugar as needed). Pour over cooled cake.
FILLING: (SEE NOTE BELOW)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoon cinnamon
Combine ingredients and spread over batter.
NOTE: The raspberry filling tasted fine, but the cinnamon filling complemented the cake and glaze to perfection!

Blueberry Sour Cream Coffee Cake

This is an amazing coffee cake with a crisp like crust outside texture and a soft moist tender inside. Blueberries and pecans make this a great treat. And it is so easy to make.

BLUEBERRY SOUR CREAM COFFEE CAKE
1 cup butter, softened
2 1/2 cups raw sugar (divided)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 pinch sea salt
2 cups flour
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1 tablespoon cinnamon
1/3 chopped pecans

Preheat oven to 350°. Grease a bundt pan. Set aside.
Combine butter and 2 cups sugar. Mix well.
Add eggs and sour cream, mix well.
Add vanilla and salt.Mix well.
Combine flour and baking powder. Mix well.
Add flour mixture to butter mixture. Mix until just combine.
Sprinkle blueberries with a light dusting of flour. Mix.
Add blueberries to better. Mix until just combined.
Spoon 1/3 - 1/2 the thick batter into prepared pan.
Combine 1/2 cup sugar, pecans and cinnamon. Mix will.
Sprinkle pecans mixture over top of the batter that is in the pan.
Spoon rest of batter over the pecan mixture.
Bake for for 75 - 90 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Let cool a few minutes before remove from pan and finishing cooling on wire rack.

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