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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.
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Sour Cream Coffee Cake
Thanks Everyone for watching! here is the recipe for making the coffee cake!
1/2 cup oleo or butter
1 cup sugar
2 eggs slightly beaten
1 tsp. vanilla extract
1 cup sour cream
2 cups flour
1 1/4 tsps. baking powder
3/4 tsp. baking soda
1/4 cup sugar
1 tsp. cinnamon
Beat butter and sugar. Add beaten eggs alternatively with sour cream.
Add vanilla, flour, baking powder, baking soda.
Grease large angel cake tin. Poor in half of batter, which will be thick .
Mix a 1/4 cup sugar and cinnamon. Sprinkle 2/3 of the mixture on batter. Put the remaining batter in pan and sprinkle rest of the sugar mixture on top.
Bake at 350 degrees for 45 minutes. Cool 15 minutes in pan and remove.
Add some powdered sugar to the top of the coffee cake. (Serves 8 to 10) Bye!
CHOCOLATE VANILLA SOUR CREAM CAKE- CVSC -EASY RECIPE.
CVSC CHOCOLATE VANILLA SOUR CREAM CAKE- EASY RECIPE.
This is really a moist cake. Easy to make for a birthday or wedding cake, anniversary cake, you name it.
CVSC- choc.vanilla sour cream cake.
1 boxed duncanville Hines
1 1/4 water
1/4 veg. Oil
3 eggs room temp
1 c. Sour cream room temp
1 cup flour
1/2 tsp salt and plus a dash
1 T. Vanilla extract
1 T instant coffee
1 c. Sugar cane sugar
Bake 325 f. 30 to 45 min for 6-8
4 20-25 min
HOW TO MAKE A SOUR CREAM COFFEE CAKE
In this video I will be sharing with you all how to make a great coffee cake
#bakery #cake #coffee
sour cream coffee cake,coffee cake,how to make coffee cake
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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