PECAN SOUR CREAM CAKE
There's a surprise inside this tender cake from Rachel Yoder of Middlebury, Indiana: a sweet streusel filling. And the pretty drizzled icing has a pleasing touch of cinnamon instead of the usual vanilla.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream. , Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 549 calories, Fat 27g fat (14g saturated fat), Cholesterol 167mg cholesterol, Sodium 309mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 1g fiber), Protein 9g protein.
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
PECAN SOUR CREAM POUND CAKE
Orignally posted by Carole10 at allrecipes. Her intro: "I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans."
Provided by Pinay0618
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 589.2, Fat 23.8, SaturatedFat 13.2, Cholesterol 154.8, Sodium 171.2, Carbohydrate 88.5, Fiber 0.8, Sugar 60.6, Protein 7
QUICK PECAN SOUR CREAM COFFEE CAKE
Steps:
- Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
- Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.
SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)
A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts-one for the inner swirls, one for the topping.
Provided by Coppercloud
Categories Breads
Time 1h10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
- For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
- For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
- Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
- Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.
SOUR CREAM PEAR CAKE
Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
- Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
PECAN SOUR CREAM COFFEE CAKE
Very easy and most items are on hand to make this delightful coffee cake. If you choose not to sift the flour, use only 1 7/8 cup. This recipe was given to me by a very dear friend and is always a big hit when shared.
Provided by BakinBaby
Categories Breads
Time 32m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix sugar, brown sugar, cinnamon and pecans in a small bowl and set aside.
- Cream butter and sugar together, then add in sour cream, eggs and vanilla.
- Sift flour salt, soda and baking powder.
- If you choose not to sift ingredients, cut flour back to 1 7/8 cup.
- With a mixer begin with flour mixture and add alternately with 1 cup sour cream mixture, ending with flour mix.
- Pour half of the batter in a greased and floured 9x12 pan, sprinkle with half of the sugar mixture, then remaining batter and finally sprinkle top with remaining sugar mixture.
- Bake at 325 for 27-30 minutes.
QUICK PECAN SOUR CREAM COFFEE CAKE
Perfect with a cup of coffee! I always make two of these and freeze one, so I have one ready for unexpected guests, just remove from freezer and defrost in your microwave under the defrost cycle for a few minutes, slice then serve, this cake freezes excellent, and it's buttery moist delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 1 9x9 inch cake
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Butter a 9 x 9-inch square baking pan (or use an 11 x 7-inch pan).
- For the toppping; In a medium bowl, combine the brown sugar, flour and cinnamon.
- Add in cold butter, then using your finger tips, pinch the ingredients together into a sandy/crumbly mixture; add in the pecans, and mix.
- For the cake; cream the butter with sugar and vanilla until light and fluffy; add in eggs, beat well.
- Sift together the flour, baking soda, baking powder and salt; add to the creamed mixture, alternating with the sour cream.
- Mix in the raisins.
- Transfer the batter to prepared baking pan.
- Sprinkle the topping mixture evenly over the batter.
- Bake for 40-45 minutes, or until cake tests done.
- Let cool 10 minutes in the pan.
- Serve in squares.
Nutrition Facts : Calories 5069.2, Fat 259.6, SaturatedFat 114.8, Cholesterol 1040.8, Sodium 3431.8, Carbohydrate 645.1, Fiber 21.6, Sugar 409.2, Protein 66.5
More about "pecan sour cream cake recipes"
SOUR CREAM AND PECAN CAKE | RICARDO
From ricardocuisine.com
4/5 (11)Category DessertsServings 8Total Time 1 hr 30 mins
- With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 13 x 23-cm (5 x 9-inch) loaf pan with parchment paper, letting the paper hang over the 2 long sides. Butter the other 2 sides.
- In a food processor, mix together the sugar, flour, butter and cinnamon. Add the pecans and pulse briefly to chop very coarsely. Set aside.
CINNAMON PECAN SOUR CREAM CAKE FAST2EAT | FAST2EAT
From fast2eat.com
PECAN CAKE POUND CAKE - RECIPES | COOKS.COM
From cooks.com
OLD-FASHIONED SOUR CREAM COFFEE CAKE RECIPE - LITTLE SPICE JAR
From littlespicejar.com
25 PECAN SOUR CREAM POUND CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
SOUR CREAM PECAN POUND CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
SOUR CREAM PECAN POUND CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PECAN SOUR CREAM CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST SOUR CREAM PECAN COFFEE CAKE RECIPES | BAKE WITH …
From foodnetwork.ca
11 SOUR CREAM COFFEE CAKES FOR ANY OCCASION | ALLRECIPES
From allrecipes.com
PECAN SOUR CREAM COFFEE CAKE RECIPE - HAPPY SHABU SHABU
From happyshabushabu.com
PECAN SOUR CREAM COFFEE CAKE - FOOD RECIPES
From recipes.studio
SOUR CREAM LAYER CAKE WITH PECAN BRITTLE RECIPE | BON APPéTIT
From bonappetit.com
PECAN SOUR CREAM COFFEE CAKE RECIPE - FOOD.COM
From food.com
SOUR CREAM-PECAN CAKE BATTER RECIPE | MYRECIPES
From myrecipes.com
25 BEST SOUR CREAM CAKES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BLUEBERRY PECAN SOUR CREAM - RECIPES | COOKS.COM
From cooks.com
RECIPE: PECAN SOUR CREAM POUND CAKE - FOOD NEWS
From foodnewsnews.com
SOUTHERN BUTTER PECAN CAKE - THE BEST SO MOIST!
From divascancook.com
SOUR CREAM PECAN COFFEE CAKE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
PECAN SOUR CREAM POUND CAKE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
27 SOUR CREAM CAKE RECIPES | ALLRECIPES
From allrecipes.com
FOOD WISHES VIDEO RECIPES: PECAN SOUR CREAM COFFEE CAKE
From foodwishes.blogspot.com
BUTTER PECAN CHEESECAKE CAKE - THERESCIPES.INFO
From therecipes.info
SOUTHERN PECAN POUND CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
CINNAMON PECAN STREUSEL COFFEE CAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PECAN SOUR CREAM COFFEE CAKE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
PECAN SOUR CREAM COFFEE CAKE RECIPE | COOKIES & CUPS
From cookiesandcups.com
SIMPLE TO MAKE PECAN SOUR CREAM COFFEE CAKE - MOMSKOOP
From momskoop.com
ADAM LIAW'S SOUR CREAM AND PECAN CHEESECAKE RECIPE | THE COOK …
From sbs.com.au
SOUR CREAM PECAN CAKE - THERESCIPES.INFO
From therecipes.info
PECAN SOUR CREAM COFFEE CAKE - ALPINE ELLA
From alpineella.com
PECAN SOUR CREAM BUNDT CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PECAN SOUR CREAM POUND CAKE ALLRECIPES - THERESCIPES.INFO
From therecipes.info
BEST SOUR CREAM COFFEE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PECAN SOUR CREAM COFFEE CAKE - A TASTE OF MADNESS
From atasteofmadness.com
SOUR CREAM PECAN POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUR CREAM COFFEE CAKE WITH TOASTED PECAN FILLING - FINECOOKING
From finecooking.com
You'll also love