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.
CHERRY-CHOCOLATE COFFEE CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
- Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
- Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
- Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
- Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
- Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.
CLASSIC SOUR CREAM COFFEE CAKE
This traditional coffee cake with a cinnamon crumb topping will make every break time terrific.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
SOUR CREAM COFFEE CAKE
I grew up in a coffee cake-obsessed home. Is that so weird? Teething on the finest Entenmann's and Drake's, I have earned the title of "connoisseur of everything coffee cake." This is not my mom's store-bought stuff, however. It's a killer breakfast treat I know my mom would love.
Provided by Hedy Goldsmith
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- To make the streusel, combine the brown sugar, walnuts, chocolate, cinnamon, and ground espresso in a small bowl, and stir until well blended.
- To make the cake, position an oven rack in the middle of the oven, and preheat the oven to 325 degrees F (325 degrees F if using a convection oven). Line the bottom and sides of a 10-cup loaf pan with foil and grease it lightly (preferably with Pam).
- Sift the flour, baking powder, baking soda, and salt together.
- Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the granulated sugar and beat on medium-high speed for 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, and beat until well blended. Add the vanilla and mix until combined. Add half of the flour mixture and beat on low speed until just combined. Add the sour cream and mix until blended, about 1 minute. Add the remaining flour mixture and mix until just combined. Do not over mix.
- Scrape half of the batter into the prepared pan and spread it evenly. Evenly distribute half of the streusel mixture over the batter. Then spoon the remaining batter evenly over the streusel, and spread it evenly. Scatter the remaining streusel evenly over the top.
- Bake for 68 to 70 minutes (50 to 60 minutes if using a convection oven), until the topping is browned and a toothpick inserted in the center of the cake comes out clean.
- Transfer the pan to a wire rack and let cool for 20 minutes. Lift the cake and the foil liner from the pan, peel away the foil, and return the cake to the rack to cool completely. Using a serrated knife, cut the coffee cake into 1-inch-thick slices.
CHERRY YEAST COFFEE CAKE
My mother taught me how to cook, and this delightful recipe is from her. Whoever tries it says it's the best coffee cake ever invented! It requires no kneading, and you can tint the icing any color you want.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 278mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
CHERRY STREUSEL COFFEE CAKE
This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and sugar in a large bowl.
- Cut in butter until mixture is crumbly.
- Set aside 1/2 cup of the mixture.
- Add baking powder and baking soda to the remaining flour mixture.
- Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
- Add enough milk to make 3/4 cup.
- Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
- Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
- Spread pie filling in shell.
- Drop small spoonfuls of remaining batter over pie filling.
- Stir almonds into reserved crumb mixture.
- Sprinkle evenly over cake.
- Bake in 350°F oven for 50 to 55 minutes.
SOUR CHERRY CRUMB CAKES
Frozen dark sweet cherries may be substituted for fresh sour cherries. Let frozen cherries thaw before using.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16 squares
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
- Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
- Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
- Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.
CHERRY COFFEE CAKE
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!
Provided by luvpbj
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
- Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 295.6 mg, Sugar 20.4 g
SOUR CHERRY COFFEE CAKE
This is a great yeast coffeecake that I like to make during cherry season. Sometimes I use sweet cherries in place of the sour ones, depending on what's available at the time. Original recipe by Beth Hensperger. NOTES: 1. do not preheat oven, 2. times do not include time to make dough in bread machine, since bread machines vary (my dough cycle takes 1 hour 30 minutes), 3. cooking time includes cooling time
Provided by Muffin Goddess
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
- In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
- Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
- Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
- Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
- Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
- Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
- Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
- MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.
Nutrition Facts : Calories 502.7, Fat 16.8, SaturatedFat 7.5, Cholesterol 48.8, Sodium 237.6, Carbohydrate 82.8, Fiber 2.5, Sugar 24.3, Protein 7.3
SOUR CREAM CHERRY COFFEE CAKE
Make and share this Sour Cream Cherry Coffee Cake recipe from Food.com.
Provided by beakerwill
Categories Breads
Time 50m
Yield 2 cakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 fareheight.
- Butter 2 8-inch cake pans (square or round, either works),and set aside.
- In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
- In a small bowl, mix the flour,baking powder,baking soda,and salt together.
- Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
- Stir in the vanilla, lemon zest, and cherry preserves.
- Spread batter evenly in the pans, and place in oven.
- Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
- When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.
Nutrition Facts : Calories 359.9, Fat 15.3, SaturatedFat 9.2, Cholesterol 76.8, Sodium 317.6, Carbohydrate 51.4, Fiber 0.9, Sugar 28, Protein 4.7
CHERRY-ALMOND COFFEE CAKE
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY-STREUSEL COFFEE CAKE
Steps:
- Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
- Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
- Milk Glaze
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
- Coffee-Cake how-to
- Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.
CHERRY RIPPLE SOUR CREAM COFFEE CAKE
Make and share this Cherry Ripple Sour Cream Coffee Cake recipe from Food.com.
Provided by Marz7215
Categories Breads
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
- Combine whole wheat flour and next 4 ingredients.
- Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
- Preheat oven to 350°F.
- To prepare cake, coat a 9-inch tube pan with cooking spray.
- Combine 1/4 cup oil and melted butter in a medium bowl.
- Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
- Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
- Combine all-purpose flour and next 3 ingredients in a large bowl.
- Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
- Stir in cherries.
- Spoon half of batter into prepared pan; sprinkle with half of streusel.
- Spoon in remaining batter; top with remaining streusel.
- Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
- Cool completely in pan.
Nutrition Facts : Calories 268.9, Fat 8.8, SaturatedFat 1.7, Cholesterol 18.5, Sodium 207, Carbohydrate 43.9, Fiber 2.1, Sugar 23.6, Protein 4.8
YEASTED CHEESE-AND-SOUR-CHERRY COFFEE CAKE
In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h40m
Number Of Ingredients 17
Steps:
- Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
- Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
- Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
- Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
- Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
- Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
- Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
- Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.
SOUR CREAM CHERRY CAKE
Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.
Provided by BeckyMonster
Categories Dessert
Time 55m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix egg yolks, lemon rind and juice, sugar and yogurt together.
- Sift in flour, baking soda, salt and mix thoroughly.
- Mix in cherries or other fruit.
- Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
- Pour into greased loaf pan
- Bake at 350 for 40-50 minutes.
Nutrition Facts : Calories 280.9, Fat 2.5, SaturatedFat 0.8, Cholesterol 80.5, Sodium 347.3, Carbohydrate 57.8, Fiber 1.2, Sugar 33.4, Protein 7.1
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