SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
SOUR CREAM BREAKFAST CAKE
Make and share this Sour Cream Breakfast Cake recipe from Food.com.
Provided by Mommy to 4 kids
Categories Breakfast
Time 1h20m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, margarine and cake mix until blended. Add eggs one at a time, beating well. Add sour cream.
- Pour 1/2 batter into a greased and floured tube or bundt cake pan.
- Mix nuts, brown sugar, and cinnamon together. Sprinkle nut mixture into cake pan. Add remaining batter. Using a knife, swirl the batter gently.
- Bake at 350 for 45 to 55 minutes. Cool 15 minutes and then invert and serve.
Nutrition Facts : Calories 856.7, Fat 55.9, SaturatedFat 12.4, Cholesterol 159.4, Sodium 833.6, Carbohydrate 82.2, Fiber 3.4, Sugar 51, Protein 10.7
MAKE-AHEAD SOUR CREAM COFFEE CAKE
Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.
Provided by It's A New Day
Categories Desserts Cakes Holiday Cake Recipes
Time 8h50m
Yield 15
Number Of Ingredients 12
Steps:
- Grease and flour a 9x13-inch baking pan.
- Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
- Beat eggs and sour cream into butter mixture until smooth.
- Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
- Pour the batter into the prepared baking dish.
- Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
- Cover the baking dish with plastic wrap and chill 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 38.3 g, Cholesterol 55.9 mg, Fat 15.9 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 8.3 g, Sodium 271.6 mg, Sugar 24.3 g
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