Sour Cream Coffee Cake Baking Options Recipes

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SOUR CREAM COFFEE CAKE

This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat.

Provided by bert2421

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11



Sour Cream Coffee Cake image

Steps:

  • Prepare the topping first and set aside.
  • Preheat oven to 350°.
  • Grease and flour tube or bundt pan (I just spray with Pam).
  • Sift dry ingredients and set aside.
  • Combine butter and sugar.
  • Add eggs and vanilla.
  • Beat well.
  • Stir in dry ingredients.
  • Fold in sour cream.
  • Pour 1/2 batter in pan; top with 1/2 topping.
  • Pour remaining batter in pan and top with rest of topping.
  • Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

1/2 cup softened butter or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sour cream (500 mg tub)
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 cup chopped nuts

SOUR CREAM COFFEE CAKE

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12



Sour Cream Coffee Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  • Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  • Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  • Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

SOUR CREAM COFFEE CAKE

This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.

Provided by CountryLady

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11



Sour Cream Coffee Cake image

Steps:

  • Cream butter with sugar in a large bowl& beat until light.
  • Beat in eggs one at a time.
  • Add vanilla.
  • Sift together flour, baking powder& soda in a medium bowl.
  • Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
  • Spoon half the batter into a buttered 8 inch baking dish.
  • Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
  • Top with remaining batter& sprinkle with rest of the brown sugar mixture.
  • Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
  • Let cool at least 10 minutes before serving.

Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1/2 cup brown sugar
1/2 cup chopped toasted pecans
1 teaspoon cinnamon

SOUR CREAM COFFEE CAKE (BAKING OPTIONS)

This is an old family favorite. Leftovers slices of coffee cake are good spread with butter and broiled. *tip if using self rising flour omit baking powder and salt and reduce baking soda to1/2 teaspoon. *

Provided by Debbwl

Categories     Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Sour Cream Coffee Cake (Baking Options) image

Steps:

  • Pre heat oven to 350°F Grease a bundt pan or a 13x9 pan, if cutting recipe in half grease a 8x8 pan.
  • In mixing bowl, cream butter and sugar until light. Beat in eggs one at a time. Blend in sour cream and vanilla.
  • Add flour, baking powder, baking soda and salt. Stir just until well mixed. Do not over mix. Place half of batter in greased pan.
  • Combine ingredients for topping. Sprinkle half of the topping mixture over the batter in the pan. Top with remaining batter and remaining topping. The 13x9 is a single layer only.
  • *Bundt pan bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert onto a serving plate.
  • *13x9 inch pan bake about 30 minutes or until toothpick inserted in center comes out clean. Serve from pan.
  • *For half recipe use a 8x8 pan and bake 25 minutes or until toothpick inserted in center comes out clean. Serve from pan.

1/2 cup butter
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour, unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup walnuts, chopped

SOUR CREAM COFFEE CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 14



Sour Cream Coffee Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
  • Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
  • For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
  • Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
  • For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

2 sticks butter, at room temperature, plus more for greasing
2 cups all-purpose flour, plus more for dusting
2 cups granulated sugar
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk, plus more if needed
1/2 teaspoon vanilla extract

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



Sour Cream Coffee Cake image

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.

1 tablespoon finely ground espresso beans
3/4 cup (packed) dark brown sugar
3/4 cup coarsely chopped walnuts
5 ounces bittersweet chocolate (preferably Valrhona Caraibe 66 percent), chopped into 1/2-inch pieces
4 teaspoons ground cinnamon (preferably Saigon, see note below)
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or pure vanilla extract
1 cup sour cream, at room temperature

SOUR CREAM COFFEE CAKE

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17



Sour Cream Coffee Cake image

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.

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

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



Classic Sour Cream Coffee Cake image

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.

3/4 cups all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream

SOUR CREAM COFFEE CAKE

You can't go wrong with a classic -- and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15



Sour Cream Coffee Cake image

Steps:

  • Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
  • Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
  • Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups unbleached all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract

LIGHT SOUR CREAM COFFEE CAKE

Begin your day with a square of this scrumptious reduced-fat coffee cake. It's moist and yummy, with a band of cinnamon through the center. It won't last long. -Amy McBride, Columbia, Missouri

Provided by Taste of Home

Time 55m

Yield 20 servings.

Number Of Ingredients 15



Light Sour Cream Coffee Cake image

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened., In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13x9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack to cool.

Nutrition Facts : Calories 210 calories, Fat 7g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 140mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, room temperature, beaten
1 cup reduced-fat sour cream
1/2 cup vanilla yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon

MAKEOVER SOUR CREAM COFFEE CAKE

Warm, buttery coffee cake: you just can't beat a good one. With a lovely, tender interior and a slightly crunchy crust, this has a wonderful texture not unlike poundcake. But it's the lemon and almond flavors plus the full cup of walnuts that really take this over the top on taste.-Janice Kuhlmann, Newington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13



Makeover Sour Cream Coffee Cake image

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg whites, beating well after each addition. Stir in the lemon juice, lemon peel and extract. Combine the flour, baking soda and salt; add to butter mixture alternately with sour cream. Fold in walnuts. , Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 50-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 285 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 280mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

1/2 cup butter, softened
2 cups sugar
1 large egg
4 large egg whites
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups reduced-fat sour cream
1/4 cup chopped walnuts, toasted
2 teaspoons confectioners' sugar

SOUR CREAM COFFEE CAKE II

Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!

Provided by Irene

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 10



Sour Cream Coffee Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
  • In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
  • Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
  • To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 47.4 g, Cholesterol 91.4 mg, Fat 25.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 12 g, Sodium 334.9 mg, Sugar 29.6 g

1 cup white sugar
1 cup butter, softened
3 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ cup sour cream
1 cup chopped walnuts
¾ cup white sugar
2 teaspoons ground cinnamon

SOUR-CREAM COFFEE CAKE

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Categories     dessert, side dish

Time 1h

Yield About 12 servings

Number Of Ingredients 13



Sour-Cream Coffee Cake image

Steps:

  • Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  • In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
  • Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
  • Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

EASY SOUR CREAM COFFEE CAKE

This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15



Easy Sour Cream Coffee Cake image

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon each almond, lemon and vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/3 cup chopped pecans
3 tablespoons sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

MOIST SOUR CREAM COFFEE CAKE

Impress guests with this Moist Sour Cream Coffee Cake recipe. This Moist Sour Cream Coffee Cake made with cinnamon, chopped pecans, sour cream and brown sugar is sure to be your most-requested treat recipe yet!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 24 servings

Number Of Ingredients 11



Moist Sour Cream Coffee Cake image

Steps:

  • Heat oven to 350°F.
  • Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
  • Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0.8604 g, Sugar 0 g, Protein 2 g

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1-1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 tsp. vanilla
2 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup chopped pecans
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

This recipe from Judy Stevens of New York City is delicious with Cinnamon-Walnut Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10



Sour-Cream Coffee Cake with Cinnamon-Walnut Topping image

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
  • With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
  • Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
  • Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
1/2 teaspoon baking soda
1 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
Cinnamon-Walnut Topping for Sour-Cream Coffee Cake

SOUR CREAM COFFEE CAKE I

My mother-in-law gave this recipe to me, and I get compliments all the time.

Provided by Eileen

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 14



Sour Cream Coffee Cake I image

Steps:

  • In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
  • To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
  • Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
  • Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 56.3 g, Cholesterol 60.2 mg, Fat 13 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 228 mg, Sugar 38.7 g

½ cup butter
2 cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup brown sugar
4 tablespoons milk
1 cup confectioners' sugar
¼ ounce candy sprinkles

SOUR CREAM COFFEE CAKE

Another one of my grandmother's wonderful recipes. She seemed to always have this ready to serve whenever company came calling.

Provided by ratherbeswimmin

Categories     Breads

Time 1h

Yield 1 "10 inch coffee cake"

Number Of Ingredients 13



Sour Cream Coffee Cake image

Steps:

  • Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
  • Cream butter; gradually add sugar, beating until fluffy.
  • Add eggs; beat well.
  • Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
  • Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
  • Repeat layers.
  • Bake at 375 degrees for 35-40 minutes or until cake tests done.
  • Cool 5 minutes in pan on a wire rack.
  • Invert onto serving plate.
  • Let cool.
  • Drizzle with glaze.
  • Store overnight in airtight container.
  • Powdered Sugar Glaze: combine all ingredients; stir well.
  • **Addmore water if necessary to reach desired consistency.

Nutrition Facts : Calories 5054.9, Fat 286.2, SaturatedFat 154.7, Cholesterol 1016.3, Sodium 3215, Carbohydrate 590.7, Fiber 14.5, Sugar 377.7, Protein 53.1

1/2 cup chopped pecans
2 tablespoons firmly packed brown sugar
2 teaspoons ground cinnamon
1 cup butter or 1 cup margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) carton sour cream
1 1/4 cups powdered sugar, sifted
4 teaspoons water
1/2 teaspoon vanilla extract

SOUR CREAM COFFEE CAKE IV

This is a scaled down version of the Sour Cream Coffee Cake, baked in a 9 inch pan. Two layers of batter with a streak of cinnamon sugar in the middle It is made with shortening instead of butter.

Provided by RAINVILLE

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10



Sour Cream Coffee Cake IV image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening and 1 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of the batter into prepared pan. Mix together 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle half of mixture over batter in the pan. Cover with remaining batter, then top with remaining cinnamon sugar.
  • Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 56.8 g, Cholesterol 59.2 mg, Fat 20.4 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 7.4 g, Sodium 381 mg, Sugar 31.5 g

½ cup shortening
1 cup white sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

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