Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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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
Coffee Cake Recipe | Old Fashioned Streusel Cake
Coffee Cake is that kind of comfort dessert you make to serve with your morning espresso or afternoon latte. In this video, I'm showing you my version of the Old Fashioned Streusel Cake.
The funny thing about the Coffee Cake is that it doesn't contain any coffee at all, but it's a super flavored cinnamon butter cake with a crumbly streusel top.
Back in the 17th century, in Europe, a new custom was born: enjoy a delicious piece of cake when drinking coffee. Then the Coffee Cake changed many times, but the cinnamon Coffee Cake is already a statement for cake lovers. Its particularity is the streusel, the typical crumbly topping obtained with flour, cinnamon, sugar, and butter.
Here's my version of Cinnamon Coffee Cake!
Ingredients:
Cinnamon layer:
brown sugar 140g.
flour 30g.
cinnamon 2 teaspoons
Streusel (crumbly topping)
flour 65g
brown sugar 60g
cinnamon powder 2 teaspoons
a pinch of salt
cold butter (diced) 55g.
Butter Cake
butter (softened)
sugar 220g
3 eggs
vanilla extract 1 teaspoon
Greek yogurt 240ml.
flour 270g
baking powder 2 teaspoons
baking soda 1 teaspoon
a pinch of salt
corn starch 2 teaspoons
Instructions:
1. In a small bowl, mix the cinnamon layer ingredients and set them aside.
2. In a larger bowl, add the streusel dry ingredients (flour, cinnamon, salt, and sugar), then add the cold diced butter. Crumb the butter until you obtain a wet sand texture of your streusel. Place the bowl in the fridge.
3. Using a stand mixer or a normal hand mixer, mix whisk the softened butter with sugar until you get a creamy texture.
4. Add vanilla extract, then the eggs, one at a time. Continue to whisk for a minute after each egg is added.
5. In a separate bowl, combine the flour with baking powder, baking soda, salt, and corn starch. Then combine the flour mix with the batter, a bit at a time.
6. Before adding the last parts of the flour mix, add the greek yogurt and mix. Then continue with the flour.
7. Once ready, in a rectangular or springform tin, pour half of the batter quantity and spread it uniformly. Add the cinnamon layer, then the last half of the cake batter.
8. Take the streusel of the fridge, crumb it with your fingers and place it on the top of the cake.
9. Bake the coffee cake in the preheated oven at 175°C for 50 minutes.
10. Let the cake cool for about 30 minutes before cutting and serving it.
11. The best way to enjoy your coffee cake/streusel cake is to keep it out of the fridge at least 10 minutes before serving (or slightly warmed in the microwave), of course, next to your favorite coffee beverage.
Enjoy!
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Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos.
Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds!
Cooking as therapy!▶▶SUBSCRIBE TO MY CHANNEL:
▶▶SOCIAL MEDIA:
Join on INSTAGRAM: on FACEBOOK:
Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos.
Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds!
Cooking as therapy!
Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast
Fresh and Festive Cranberry Coffee Cake!
'Tis the season for all things cranberry! This brightly colored somewhat tart fruit is packed with nutrition and is super versatile. This coffeecake recipe is simple yet produces a fabulous dessert you'll love sharing with family and friends!
Here's what you'll need :
Cake:
2 cups flour
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Zest of one large orange
1 cup fresh cranberries (or frozen, thawed)
1/2 cup butter (room temp)
2 large eggs
1 cup sour cream or plain greek yogurt
1 tsp vanilla
Streusel:
3/4 cup flour
3/4 cup lightly packed brown sugar
1/2 cup butter
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Raspberry Blood Orange Coffee Cake
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A layer of cream cheese and raspberries turns this coffee cake from ordinary to fantastic. Plus, with the flavors of blood orange, the cake has a bright pop of citrus that's the perfect complement!
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------------------------------
INGREDIENTS
FOR THE FILLING
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup sugar
- 1 egg
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- 2 cups fresh raspberries
FOR THE STREUSEL
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup sliced almonds
- 5 tablespoons butter, melted
FOR THE CAKE
- 2 1/4 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
FOR THE FILLING
In a medium bowl, mash the cream cheese with a spatula to soften and mix. Add the sugar and stir to incorporate. Beat in the egg, orange zest, and orange juice. Stir until mostly smooth and set aside.
FOR THE STREUSEL
In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and almonds. Stir to mix evenly.
Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.
FOR THE CAKE
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to evenly incorporate.
With the mixer running on low speed, add the butter one tablespoon at a time, allowing each to mix in for 30 seconds before adding the next.
While mixing, combine the eggs, sour cream, and vanilla. Whisk to break up eggs and incorporate into the sour cream.
Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.
TO ASSEMBLE THE CAKE
Spray the tube pan with nonstick baking spray.
Spread 2/3 of the cake batter in the bottom of the pan. Dollop the cream cheese filling on top and spread evenly. Sprinkle the raspberries over the filling, pressing slightly into the filling. Continue by spreading the final 1/3 of the cake over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable.
Bake in a preheated oven 60-75 minutes until a skewer inserted in cake comes out mostly clean. The cake will have risen and the streusel will be dry.
Remove from the oven and cool in the pan for 1 hour.
Loosen sides of cake with a knife and remove from tube pan. Cool an additional 2 hours before slicing.
#bloodorange #coffeecake #raspberry
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
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