- Home
- Cake
- How To make Sour Cream Coffee Cake1
How To make Sour Cream Coffee Cake1
1 1/2 c Sugar
3/4 c Margarine or butter, softene
3 Eggs
1 1/2 ts Vanilla
3 c All-purpose* or
-Whole wheat flour 1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Salt
1 1/2 c Sour cream
-----------------------------APPLE-NUT FILLING----------------------------- 1 1/2 c Chopped apples
1/3 c Packed brown sugar
1 tb All-purpose flour
2 tb Margarine or butter
1/4 ts Ground nutmeg
1/8 ts Salt
1/2 c Finely chopped nuts
brOWN SUGAR FILLING:
1/2 c Packed brown sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground cinnamon
GLAZE:
1/2 c Powdered sugar
1/4 ts Vanilla
1 1/2 ts Milk
*if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. brOWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.
How To make Sour Cream Coffee Cake1's Videos
Cinnamon Streusel Coffee Cake
This is my favorite cake and my most popular cake!
Ingredients:
STREUSEL TOPPING AND CENTER
1 3/4 cups flour
1 cup packed light brown sugar
1 1/4 teaspoons cinnamon
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into small pieces
3/4 cup coarsely chopped pecans
3/4 cup coarsely chopped almonds
CAKE:
1 stick unsalted butter, room temperature
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream
FOR GLAZE:
1 cup powdered sugar
2 tablespoons whole milk
For the streusel topping, mix nuts, flour, sugar, cinnamon, and salt together. Then add in your cold sliced butter. Pulse mixtures using a food processor or work the butter into the dry ingredients using two butter knives. Butter knives is recommended to get the perfect streusel. Chill streusel while making cake batter.
For cake batter, start off by creaming room temperature butter in a mixer for about two minutes, then add in white sugar and mix until fluffy(about 2 minutes).
Add 2 eggs; one egg at a time beating after each one.
Add in vanilla
Last, add in sour cream and flour alternating sour cream and flour.
Grease tube pan
Add half the cake batter into pan and spread evenly, then add half streusel topping.
Add rest of cake batter covering streusel. Add the rest of streusel on top.
Bake cake for 50-55 minutes on 350F until golden brown or toothpick comes out clean.
To make glaze, mix milk and powdered sugar together until smooth.
When cake is warm and cooled drizzle glaze over cake
Here is the link for the tube pan I use for this cake any many other cakes
Follow Jamila's Kitchen on Social Media:
Instagram:
Facebook:
Pinterest:
#cinnamon #streusel #cake #easy #marthastewart #coffeecake #coffee #batter #filling #butter
Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
Subscribe for more video recipes:
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.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
~ my best sour cream cinnamon coffee cake ~
This cake is so good! You will love the taste and aroma of this delicious sour cream coffee cake! Enjoy! RECIPE FOLLOWS:
Sour Cream Coffee Cake:
1 1/2 cups sugar
3/4 cup softened butter
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350F
Grease a tube pan, or Bundt pan, or two 9x5x3 loaf pans
Prepare Filling (below), set aside
Beat sugar, butter, eggs and vanilla in a large bowl for two minutes, scraping bowl occasionally.
Beat in the flour, baking powder, baking soda and salt alternately with the sour cream on low speed.
Spread 1/2 the batter into prepared pan(s). Sprinkle with half the filling. Top with remainder of batter. Then top with remainder of filling. Swirl gently with table knife to distribute filling.
Bake for 40 minutes, testing with tooth pick after 35 minutes. If top gets too brown, cover with sheet of foil.
Cool on rack and top with glaze.
Glaze:
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk or cream
Mix all ingredients until smooth (add more milk or sugar as needed). Pour over cooled cake.
FILLING: (SEE NOTE BELOW)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoon cinnamon
Combine ingredients and spread over batter.
NOTE: The raspberry filling tasted fine, but the cinnamon filling complemented the cake and glaze to perfection!
Canna Sour Cream Pecan Coffee Cake
This coffee cake is delicious. A must try!
Ingredients:
Crumb:
1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
Cake:
1 2/3 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1/4 cup butter (room temp)
1/4 cup cannabutter (room temp)
1/2 cup white sugar
1/2 cup canna sugar
2 large eggs (room temp)
1 ½ teaspoons vanilla extract
1 cup sour cream (room temp)
Sour Cream Coffee Cake
My first cake eating with nuts and enjoyed it! I will definitely be trying more recipes with nuts in it.
Sour Cream Coffee Cake Recipe
Topping
1/3 cup brown sugar
1/4 cup sugar
2 tsp. cinnamon powder
1/2 cup chopped pecans I used walnuts
Cake
1/2 cup butter. softened
1 cup sugar
2 eggs
1 cup (8oz) sour cream
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt