How To make Sour Cream Coffee Cake1

Easy Sour Cream Coffee Cake!

This Sour Cream Coffee Cake is Quick and Easy to Make! Perfect with a Cup of Hot Coffee! This Coffee Cake is a Rich and Moist Butter Cake, Topped with a Buttery Cinnamon Crumble! ????Subscribe Here for more Easy Homemade Treats and Dessert!

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Sour Cream Coffee Cake Recipe
Crumb Topping
1 1/2 Cups All Purpose Flour
3/4 Cup Light Brown Sugar
10 Tbsp Melted Butter
1 Tsp Ground Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Salt

Butter Cake
1 1/2 Cups All Purpose Flour
3/4 Tsp Baking Powder
3/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup(113g) 1 Stick of Unsalted Butter (Room Temperature)
1 Cup Sugar
2 Large Eggs at Room Temperature
3 Tsp Pure Vanilla Extract
1 Cup Sour Cream

*Bake at 350 for about 35 to 40min
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS A GUIDE!
*You will need a 8inch square pan
*Parchment paper
*Make sure to lightly butter pan and parchment paper

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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 Pecan Coffee Cake

I think you’ll love this delicious sour cream coffee cake!
For the crumb
1/3 cup white sugar
1 tsp cinnamon
1/3 cup packed brown sugar
1 1/2 cups chopped pecans
3 TBS melted butter
1/8 tsp salt

For the cake

1/2 cup room temperature butter
1 cup white sugar
2 large eggs
1 1/2 tsp vanilla
1 cup sour cream
1 7/8 cups all purpose flour
1/2 tsp salt
3/4 tsp baking soda
1 tsp baking powder

Bake at 350 degrees 30-35 minutes

Professional Baker Teaches You How To Make COFFEE CAKE!

Here's Anna Olson's guide to baking sour cream pecan coffee cake

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Ingredients

Streusel

½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans

Cake

2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract

Directions

Streusel

1. Preheat the oven to 350 F and grease a 9-inch square pan.

2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.

Cake

1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.

2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.

3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.

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Sour Cream Coffee Cake

My first cake eating with nuts and enjoyed it! I will definitely be trying more recipes with nuts in it.

Sour Cream Coffee Cake Recipe

Topping

1/3 cup brown sugar
1/4 cup sugar
2 tsp. cinnamon powder
1/2 cup chopped pecans I used walnuts

Cake
1/2 cup butter. softened
1 cup sugar
2 eggs
1 cup (8oz) sour cream
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Moist Coffee Pound Cake | Moist Butter Cake Recipe

Moist Coffee Pound Cake | Moist Butter Cake – For some of you who may wondering why coffee cake doesn’t contain coffee or espresso in the ingredients, coffee cake AKA kaffekuchen is basically derived from the Europeans who are taught to have come up with the idea of eating sweet cakes while drinking coffee. Hence, it doesn’t mean a cake which contains coffee ingredients, but rather a cake that goes with coffee drinking. I love pound cake or butter cake, and in this recipe has slight difference from my butter cake which I shared about a year ago. Super easy cake, it can’t go wrong in terms of the texture, the aroma, you basically can’t resist. I hope you’re inspired to make this lovely cake. Enjoy!

FOR FULL RECIPE, please visit my blog at

Ingredients:
• Walnut Streusel
63g (½ cup) walnut, chopped
50g (1/4 cup) brown sugar
30g (1/4 cup) flour
1 tsp ground cinnamon
30g (2 tbsp) butter

• Pound Cake
I am using 9x5x3-inch loaf pan

113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
3 large eggs
188g (1 ½ cup) cake flour
½ tsp baking powder
120g (1/2 cup) sour cream
1 tsp vanilla extract

Instructions:
Walnut Streusel
1. Chopped the roasted walnuts and set aside.
2. In a food processor, add sugar, flour, cinnamon, salt and butter. Pulse a few times until they are like wet sand.
3. Add the mixture into the walnuts. Give it a good mix. Set aside.

Pound Cake
1. Preheat oven at 160°C/320°F.
2. Cream the butter and sugar until creamy, fluffy and pale. This will take about 3-5 min.
3. Add in the eggs, mix in one at a time.
4. Sift in the dry ingredients (flour and baking soda) in two batches, alternate with the sour cream.
5. Add the sour cream, alternate with the flour.
6. Add into the prepared loaf pan, greased and lined with parchment paper. Add half the batter into the pan. Then add in half the walnut streusel. Press gently on the streusel, so that it’s sit on the batter stably. Add the remaining batter and then the walnut streusel.
7. Bake in preheated oven at 160°C/320°F for about 45-50min.
8. Let the cake cool before cutting.
9. Cake is ready to serve.

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