Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
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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Incredibly Moist Sour Cream Coffee Cake | Coffee Cake Recipe
Sour Cream Coffee Cake | Coffee Cake Recipe
:: Cook Me Food ::
This easy coffee cake recipe constitutes an incredibly moist and fluffy yet tender crumb. It’s loaded with chopped walnuts and cinnamon topping that gives it a delicious crunch with each bite. A dessert that’s perfect to brighten up one’s mid-day coffee break.
You’ll need:
CAKE:
• 2 cups flour (spooned & leveled) *please notes below
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 1 ½ tsp vanilla extract
• 1 cup sour cream (room temperature)
TOPPING:
• 1 ½ cup walnuts (chopped)
• 2/3 cup light brown sugar
• 2 tsp ground cinnamon
*Using 9”x 9” square baking pan
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Don’t over bake the cake. Take it out of the oven when the inserted toothpick comes out clean.
* Let the cake cool in the pan for 15-30 minutes. Best served and enjoyed with coffee or tea.
Happy baking!
Thanks for watching!
Sour Cream Blueberry Coffee Cake
Looking for a delicious and easy-to-make brunch coffee cake recipe that will impress your friends and family? Look no further than this sour cream blueberry coffee cake recipe! This moist and flavorful cake is loaded with juicy blueberries and topped with a crunchy streusel topping that will have everyone coming back for more.
To start, you'll need some basic ingredients like flour, sugar, baking powder, and sour cream, along with fresh or frozen blueberries. The batter comes together quickly and easily, and the addition of sour cream gives the cake a tender crumb and a tangy flavor that pairs perfectly with the sweet blueberries.
Whether you're hosting a fancy brunch or just want to treat your family to a special breakfast, this sour cream blueberry coffee cake recipe is sure to be a hit.
#coffeecakerecipe #coffeecake
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Blueberry Sour Cream Cake
This Blueberry sour cream cake is perfect with coffee, tea or milk. The kids were fighting over the cake and it vanished in minutes. Subscribe for more delicious recipes. Send us a SUPER THANKS to support our channel. Much love. xx
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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
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
For the streusel:
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
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
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.
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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network