The SOFTEST Sour Cream Coffee Cake Recipe (LIGHT & FLUFFY) - Super Easy Dessert | Danlicious
Looking for a simple and easy sour cream coffee cake recipe? I got you covered. Today, I will be sharing with you my version of sour cream coffee cake with a cinnamon walnut topping! This light and fluffy cake is a perfect complement to coffee or tea, so be sure to give it a try!
The contrast between the crunchy topping and the soft cake adds another layer to the deliciousness. Be sure to try this, it is super tasty and it will not disappoint!
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INTRODUCTION: (0:00)
MAKING the Cake Batter: (0:23)
MAKING the Topping: (2:54)
BAKING the Cake: (3:27)
TASTING the Sour Cream Coffee Cake: (6:19)
INGREDIENTS:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups sour cream
Topping:
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup chopped nuts
Hope you enjoy!
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This video is not sponsored. All items are purchased with my own money unless stated otherwise and opinions are my own. If I do receive products for free, I will always disclose it and provide you with my honest opinion.
Layered Cinnamon Coffee Cake | CHELSWEETS
This delicious, layered cinnamon coffee cake is made with tender, cinnamon swirled cake layers, brown butter frosting & a delicious cinnamon streusel filling!
Clabber Girl Baking Powder helps these cake layers bake up beautifully and lightens their texture. It’s the #1 brand of baking powder in America and has been around since 1850!
The cake layers are also made w/ Crisco All-Vegetable Shortening which contains 50% less saturated fat than butter and makes these cake layers super soft and tender #sponsored
Get the recipe here:
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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!
Coffee Cake Muffins with Cinnamon Swirl
Coffee Cake Cinnamon Muffin Recipe ????This delicious cinnamon sugar coffee cake muffin recipe is made with a tasty swirl of cinnamon all the way through. Plus, it has a delicious crumbly topping that is going to blow your mind. This easy breakfast recipe is sure to be a crowd-pleaser!
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Muffins
1 ½ cups all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon cinnamon
¾ cup milk
⅓ cup melted butter
2 eggs
2 teaspoons vanilla
Crumb Topping
⅓ cup all-purpose flour
2 tablespoons brown sugar, packed
1 tablespoon granulated sugar
½ teaspoon cinnamon
2 tablespoons butter, melted
Cinnamon Swirl
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon
Vanilla Glaze
¼ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons cream (if using milk, use 1 tablespoon)
Preheat the oven to 375. Bake for 15-17 min. Yields 12 muffins.
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COFFEE CAKE RECIPE that is actually healthy (stays fresh for days!)
Coffee Cake Recipe
Today I'm going to show you how to make coffee cake.
This gluten free coffee cake is my healthier take on a classic coffee cake recipe.
It's made with oats and Greek yogurt, and has way less sugar than most of the traditional recipes.
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This is why you'll love this homemade coffee cake:
It's moist, not dry at all!
It's packed with nutrition (less fat and more protein)!
It stays fresh for couple of days!
It can be served as breakfast or dessert!
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HEALTHY COFFEE CAKE RECIPE
Ingredients:
Vanilla cake:
1.5 cups ground oats or oat flour (150g)
1/2 cup rice flour (75g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup maple syrup, honey or agave (60ml)
1/2 cup unsweetened applesauce (130g)
2 eggs
2 tsp vanilla extract
1 cup Greek yogurt (230g)
Cinnamon filling:
1/4 cup coconut sugar (or brown sugar) (50g)
1 tbsp cinnamon powder
1 tsp cocoa powder
Streusel crumble topping:
1/2 cup chopped walnuts (50g)
1/4 cup quick cooking oats (25g)
1/4 cup ground oats, or oat flour (25g)
1 tsp cinnamon powder
2 tbsp softened butter
1 tbsp maple syrup
NUTRITIONAL INFO (per slice):
273 calories, fat 9.7g, carb 38.6g, protein 8.9g
Preparation:
First prepare the streusel topping. In a bowl combine chopped walnuts, quick cooking oats, ground oats and cinnamon. Add the butter and maple syrup and using a fork work into a sticky crumble mixture. Let it chill in the fridge and proceed with the recipe.
Next, make the cinnamon filling. Simply combine coconut sugar, cinnamon powder and cocoa powder.
For batter in a bowl add the sweetener and applesauce, and whisk to combine.
Add two eggs (one at a time) and vanilla extract, and using a mixer beat for 2 minutes, until foamy.
Stir in the Greek yogurt, and add all of the dry ingredients: ground oats, rice flour, baking powder, baking soda and salt. Mix just until combined and let it rest for 10 minutes.
Pour half of the batter into a 8 by 8 inch (20 by 20cm) lined baking pan, and spread evenly. Sprinkle with cinnamon filling and add the rest of the batter, spooning the batter all over.
Gently smooth the batter all over the filling and add the crumble on top. Gently press into the batter with your hand.
Bake at 350F (180C) for 40-45 minutes. Let it cool completely, then slice into 9 equal pieces.
Serve with coffee or your favorite healthy drink.
Enjoy!
Coffee Cake in a Soft, Cinnamon Rippled Cookie
Skip the cake and make these coffee cake cookies instead! These gourmet cookies feature a soft cookie base topped with crumbly cinnamon streusel and an easy glaze. Recipe includes a how-to video!
Recipe:
Ingredients
½ cup unsalted butter, softened (113g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
1 large egg
¼ teaspoon vanilla extract
2 cups cake flour (225g)
1 Tablespoon cornstarch
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
Streusel
6 Tablespoons unsalted butter (85g)
1 ¼ cups all-purpose flour (156g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (66g)
¾ teaspoon ground cinnamon
¼ teaspoon salt
Glaze (optional)
⅔ cup powdered sugar (85g)
1-2 Tablespoons whole milk, plus more as needed
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Instructions
00:00 Introduction
00:21 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:25 Combine butter and sugar in a large mixing bowl and use an electric mixer to beat together until light and fluffy.
01:06 Add egg and vanilla and stir until well-combined.
01:39 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add dry ingredients to wet and stir until completely combined and dough is uniform.
03:42 Cover dough and place in the refrigerator while you prepare the streusel topping.
Streusel
03:51 Melt butter then set aside until cooled until no longer hot.
04:01 In a medium-sized mixing bowl, combine flour, sugars, cinnamon and salt and stir to combine.
04:44 Drizzle in butter and use a fork to toss/claw the mixture until you have a clumpy streusel.
Assembly
05:45 Scoop cookies into 2 Tablespoon-sized balls and roll until smooth. Place on cookie sheet, spacing cookies 2” apart, and make a small indent or nest in the center of the dough with your thumb or the back of a round tablespoon.
06:48 Take a handful (about 2 Tablespoons) of streusel and gently press into the nest you created. You’ll have a heaping mound of streusel, use a lot! You may have some streusel left over.
07:25 Bake in center rack of 350F (175C) oven for 12 minutes or until edges are just beginning to turn light golden brown. Allow to cool for at least ten minutes before decorating with glaze (if using).
07:45 To make the glaze: Whisk together powdered sugar with 1 Tablespoon of milk. Add additional milk as needed until you have a smooth glaze that ribbons off of your whisk. Drizzle over cookies.
Notes
Flour
Cake flour is recommended for softer, more tender cookies. You may substitute all-purpose flour, use 1 ¾ cup + 1 Tablespoon or 225 grams.
Storing
Store in an airtight container at room temperature for up to 5 days.
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