The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
For the full recipe:
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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Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Aunt Eileen’s Sour Cream Cake - This recipe is ridiculously easy and SO GOOD!
Aunt Eileen’s Sour Cream Cake - This recipe is ridiculously easy and SO GOOD!
This is one of those quick cake recipes that lives on the side of our fridge... it's an easy cake to make after supper or for a pot luck / bake sale. Julie's aunt wrote out the sour cream spice cake recipe for Julie years ago and it was a regular bake in our kitchen. Some people call this an easy chocolate chip cake recipe or easy cinnamon coffee cake, cinnamon sour cream cake. Doesn't really matter what you call it, the cake is eaten before you can decide.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1⅓ cup) flour
7 mL (1½ tsp) baking powder
5 mL (1 tsp) baking soda
5 mL (1 tsp) cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 180º C (350ºF)
Grease a 9x13 cake dish
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Mix in the sour cream
Pour batter into prepared cake dish and top with chocolate chips and sprinkle on reserved sugar.
Bake for about 30 minutes - or until cake tester comes out clean.
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Chocolate Chip Coffeecake
Chocolate Chip Coffeecake is a unique treat with a surprise ingredient: Pancake Mix! This treat is very allergy-friendly.
Full Recipe:
Music:
Daybreak Delights Chocolate Chip Coffee Cake
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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