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 Recipe
Sour Cream Coffee Cake made with a flavorful cinnamon filling and topped with buttery and cinnamon crumb topping. Made from scratch to create a fluffy and moist cake.
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The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
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Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest.
Let’s find out why:
INGREDIENTS
We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results.
Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING
We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate!
A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts.
Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP
Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!
We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special.
Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch.
A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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Making Chocolate Chip Coffee Cake
Today we made chocolate chip coffee cake
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Ingredients FOR THE CAKE:
2 Cups All purpose flour
2 Teaspoons Baking powder
1 Teaspoon Salt
1 Cup Granulated Sugar
1 Stick butter room temperature
2 Large Eggs room temp
3/4 Cup Sour Cream
1/4 Cup Milk
1 Cup Chocolate Chips
FOR THE TOPPING:
3 Tablespoons Butter, Softened
1/2 Tablespoon Cinnamon
1/2 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Chocolate Chips
Instructions
FOR THE CAKE:
1. Preheat oven to 350. Lightly grease a 9x9 inch square baking dish and set aside.
2. In a large bowl whisk together the flour, baking powder, and salt.
3. In a large bowl or bowl of stand mixer beat together the butter and sugar until creamy. Add the eggs in
one at a time mixing after each addition. In a measuring cup whisk together the milk and sour cream.
Add to the butter mixture and mix until well combined.
4. With the mixer running on low add the dry ingredients into the wet ingredients (I do this in thirds). Fold in
chocolate chips. Pour the batter into the prepared pan and sprinkle with the topping and extra chocolate
chips. Bake for 35-40 minutes until a toothpick inserted near the center of the cake comes out clean.
FOR THE TOPPING:
1. Add the butter, cinnamon, flour and brown sugar to a medium bowl. Use two forks to cut the butter into
the flour mixture until everything is combined and the mixture is crumbly.
2. Alternately, you can place all of the topping ingredients into your food processor and pulse until coarse
crumbs are formed.
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
Chocolate Chip Coffee cake recipe and coffee cake muffins - LIVE
This chocolate chip sour cream coffee cake recipe is easy to make, soft, moist, and always a huge hit. The mini chocolate chips go beautifully with the cinnamon swirl but they can, of course, be left out for a classic coffee cake recipe.
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You can make a regular coffee cake OR make coffee cake muffins for an easy to take in the car breakfast if you sleep until the last min in the mornings like me!
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
COFFEE CAKE AND MUFFINS RECIPE
Cinnamon Streusel Topping
1/3 C sugar
1/2 C all-purpose flour
1 tsp cinnamon
4 Tbsp butter cold, in cubes
In a bowl mix the sugar, flour and cinnamon
Add the melted butter and stir, set aside to cool
When you're ready for it break up the topping into crumbly bits
Brown Sugar Filling
1 C light brown sugar packed
1 1/2 Tbsp cinnamon
1/4 tsp nutmeg
3 tsp cocoa powder
1/4 tsp salt
In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt.
Cake Batter
1/2 C butter softened
1 C sugar - 1 Tbsp for high altitude
1/4 C light brown sugar packed
1 tsp vanilla
2 lrg eggs
2 1/2 C flour + 2 1/2 Tbsp for high altitude
1 tsp baking soda - 1/8 tsp for high altitude
1/2 tsp salt
1/2 C sour cream
1 C milk + 2 tsp for high altitude
½ C mini chocolate chips
Preheat oven to 350 degrees (375 for high altitude)
Beat together the butter and sugars until light and fluffy, then beat in the vanilla.
Add the eggs, one at a time, beating for 1 minute after adding each one. Scrape the sides of the bowl as needed.
In a small bowl, whisk together the flour, baking soda, and salt.
In another small bowl, whisk together the milk and sour cream until well combined.
With the mixer on low speed, add ⅓ flour, ½ milk, ⅓ flour, ½ milk and finally the last of the flour
add the mini chocolate chips and do a final stir to incorporate evenly
Assembly and baking 9x13 cake
Preheat oven to 350 degrees (375 for high altitude)
prepare a 9x13 pan with a non stick spray - I prefer Bakers Joy
Spread half of your batter in the bottom of your prepared pan
sprinkle your brown sugar filling on top of the batter.
Dollop the rest of your cake batter on top of your filling, using a spatula to carefully spread the batter across the pan.
Use a butter knife, gently swirl the filling into the batter.
Sprinkle all of the streusel on your cake.
Bake for 50-55 minutes (40-45 for high altitude) - REMEMBER baking depends a lot on your oven - it may take longer - make sure there isn't a jiggle in the center, when you press it it should have a little bounce and will be a deep golden brown and a toothpick will come out clean.
Assembling and baking muffins
Preheat oven to 375 degrees
prepare 24 muffin tins with non stick spray or liners
scoop 1 1/2 Tbsp of batter into each muffin cup
divide the brown sugar filling among the muffins - you don't have to use it all
spoon the rest of the batter (1 1/2 Tbsp) over each muffin and spread to the edges to seal in the sugar mixture
sprinkle the streusel on top of the muffins, press in slightly to help them adhere.
Bake for 17-19 mins and check that they have a little bounce back when pressed
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
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