How To make Sour Cream Pumpkin Coffeecake
------------------------------PATTI - VDRJ67A
1/2 c Butter; softened
3/4 c Sugar
1 ts Vanilla
3 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 c Sour cream
:
PUMPKIN MIXTURE 16 oz Solid pack pumpkin
1 Egg; slightly beaten
1/3 c Sugar
1 ts Pumpkin pie spice
:
StrEUSEL---------------------------------- 1 c Brown sugar; firmly packed
1/3 c Butter
2 ts Cinnamon
1 c Nuts; chopped
Cream butter, sugar and vanilla in mixer bowl. Add eggs, beating well. Combine flour, baking powder, and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, sugar and pie spice. Spoon half of batter in 9x13" baking dish; spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle with remaining streusel. Bake at 325~ for 50-60 minutes or until tested done. StrEUSEL: Cut sugar into butter; add cinnamon until blended. Stir in chopped nuts. -----
How To make Sour Cream Pumpkin Coffeecake 's Videos
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Pumpkin Chocolate Chip Coffee Cake
This Chocolate Chip Pumpkin Coffee Cake has a cream cheese layer and crumb topping that is out of this world! Perfect for breakfast, snack, or even dessert!
Recipe:
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
AMISH SOUR CREAM PUMPKIN CAKE RING
GREAT CAKE MIX HACK
Join Jim Mann bringing you both old and new Southern style recipes. Living in the Yucatan in Merida, but remembering my southern roots. So easy to make and oh so good. I love coming into your home and spending time with you. Trying to help you with all of our busy lifestyles. Thank you for your support.
1 BOX YELLOW CAKE MIX
1 CUP SOUR CREAM
4 EGGS
1 CUP PUMPKIN PUREE
1/4 CUP SUGAR
1/4 CUP WATER
2 TSP PUMKIN SPICE / DIVIDED
2 TBS BROWN SUGAR
MIX WELL FOR ABOUT 3 MINUTES
COOK AT 350 DEGREES FOR 50 MINUTES
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KEY WORDS #biscuits #cakes #fudge #Christmas #Casserole #bread # cookies # 3 ingredients #meatloaf #pie crust #simple #eggs #butter #Mexican #meat #milk # pecan #pumpkin #chocolate #pasta # beans #copycat #vanilla #cheese # bananas # pies # cake #peanut butter #holidays #gingerbread # pumpkin bread #rice # tuna # chicken #stuffing # pineapple # apple # peach #cinnamon #cinnamon rolls #turkey # string bean #waffles #pancake #condensed milk #crackers #cranberry #raisins #salad # easy to make #fun for kids #old recipes # fruitcake #home style #carrot #fruit #blueberry #chocolate # soup # chill # cupcakes # breakfast #cornbread #spoonbread #rolls #spices #donuts #home Style Southern cooking #quick recipes #MUFFINS #lemon #lime #gingerbread #ginger bread man #pea salad #sugar cookies #lemon cookies #lasagna #gingerbread man #Mexican Casserole #peanut butter# cornflakes #ambrosia #www.meridayucatanrealestate.com
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Sour Cream Pumpkin Cheesecake
This delectable Pumpkin Cheesecake will have your guests asking for the recipe!
Get the recipe here:
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FULL RECIPE:
Sour Cream Pumpkin Cheesecake
Prep Time: 30 MINUTES
Time to Table: 7 HOURS 30 MINUTES
Serves: 8
Ingredients
30 gingersnap cookies, finely crushed
6 tablespoons butter, melted
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
16 ounces cream cheese, softened
3/4 cup sugar
1/4 cup milk
3/4 cup pumpkin puree
2 large eggs
1/2 cup Daisy Sour Cream
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Directions
Preheat the oven to 300 degrees. Grease 9-inch spring-form pan. Mix the crushed gingersnaps with the butter. Press the mixture into the bottom of the pan to form an even layer. In a small bowl, mix the salt, cinnamon, ginger, cardamom, nutmeg, and cloves. Set aside. Using a hand mixer, mix together the cream cheese and sugar in a large bowl until smooth. Mix in the milk, pumpkin puree, and the homemade pumpkin spice until combined. Add the eggs and mix until just combined. Add sour cream, vanilla, and flour and mix until fully combined and smooth. Pour the filling into the crust. Bake for 50–55 minutes. Turn off the oven, crack the open oven door and let the cheesecake cool entirely in the oven. Chill in the refrigerator for at least 3 hours. Once cheesecake is chilled, decorate as desired and serve.