Sour Cream Coffee Cake My Favorite Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees.
• Prepare a tube pan by buttering it and dusting it with flour.
• In a medium mixing bowl, mix together flour, baking powder, and salt. Set aside.
• Cream together butter and sugar until well mixed.
• Add one egg at a time mixing as you go.
• Add vanilla and mix.
• In a medium bowl, mix together sour cream and baking soda.
• Alternate adding the flour mixture...
• Then the sour cream mixture mixing well in between until all wet and dry ingredients are mixed in.
• In a small bowl, mix the chopped walnuts, sugar, and cinnamon.
• Spread about two-thirds of the cake batter in the prepared tube pan.
• Sprinkle half of the walnut mixture on top of the batter.
• Spread the remaining cake batter on top of the walnut mixture.
• Add the rest of the walnut mixture on top of the batter. Bake on the center shelf of the oven for one hour. Check it with a toothpick. If it comes out clean it's done; if it needs a little more time try 5 mins.
• Cool on a rack in the pan for 15 minutes.
• It's coated with sugar so it's tricky to take out of the pan without messing up the countertop. Use a cookie sheet or large plate to turn it out. Then cool slightly and turn it over again onto the large plate for storing or serving.

Steps:

• Mix topping ingredients, set aside.
• In another bowl, beat butter, sugar, add eggs, beat, add baking powder& baking soda, flour, sour cream& blend.
• Pour 2/3 into baking pan, sprinkle with 2/3 of topping mix, swirl with knife tip, add rest of batter evenly.
• Add remaining topping. Bake at 350 degrees at 30-35 min.

Steps:

• Preheat oven to 350 degrees.
• Spray bundt pan with cooking spray.
• Mix filling ingredients together in a small bowl and set aside.
• Cream butter and sugar.
• Add eggs and vanilla.
• Sift dry ingredients.
• Add dry ingredients alternately with sour cream, beginning and ending with the flour.
• Spread 1/3 of batter in prepared bundt pan. Top with 1/3 filling. Repeat and end with filling (I only save about 2 T to go on the top because the top will actually be the bottom after it is cooked).
• Bake at 350 degrees for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool in the pan.

Steps:

• Cream butter and sugar and transfer to a mixing bowl.
• Blend in eggs, flour, salt, baking soda and baking powder.
• Fold in sour cream and add vanilla.
• In a separate bowl mix pecans, white sugar, brown sugar and cinnamon.
• Spoon in half of the batter into a well greased springform pan.
• Sprinkle half of the pecan mix on top of the batter.
• Spoon in the remaining batter and top with remaining pecan mix.
• Bake at 350 for 45-50 minutes.

Steps:

• Soften butter.
• Preheat oven to 350°F.
• Grease a 9 by 13 baking dish.
• With an electric mixer on low speed, beat the butter and 1 1/2 cups sugar.
• Increase speed to high and beat until fluffy.
• Add flour, sour cream, baking soda, baking powder, vanilla, orange zest, and eggs, and beat on low to medium until well blended.
• Spread half of the batter in the baking dish.
• Chop walnuts and combine with cocoa, cinnamon, and 1/4 cup sugar.
• Sprinkle over batter, and top with remaining batter.
• Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
• After removing from oven, sprinkle chocolate chips over the surface of the cake.

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.

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.

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.