SOUR CREAM CRUMB CAKE
Make and share this Sour Cream Crumb Cake recipe from Food.com.
Provided by Brisket in Roses
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour 9 inch tube pan.
- Sift dry ingredients and set aside.
- Beat margarine, sugar, eggs, and vanilla with mixer on high speed until light and fluffy.
- At low speed, beat in flour mixture and sour cream, alternating between the two.
- Beat until smooth, about 1 minute.
- Pour into a pan and bake 50 minutes or until cake tester comes out clean.
- For topping: toss ingredients lightly with fork until crumbly.
- Remove cake from oven and sprinkle with topping.
- Return to over for about 10 minutes.
- Let cool in pan on rack 10 minutes.
- Remove from pan and sprinkle crumb topped surface with confectioner's sugar.
- Serve warm.
Nutrition Facts : Calories 345.7, Fat 15.6, SaturatedFat 4.5, Cholesterol 71, Sodium 307.8, Carbohydrate 46.6, Fiber 0.8, Sugar 25.2, Protein 5.3
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.
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 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
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.
SOUR CREAM COFFEECAKE
Categories Cake Dairy Brunch Dessert Bake Kid-Friendly Walnut Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
- Whisk together flour, baking soda, salt, and baking powder in a bowl.
- Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to combine.
- Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
- Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges. Place rack on top of pan, then flip to invert cake onto rack. Cool completely.
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM CAKE
Make and share this Sour Cream Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
- Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
- Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.
Nutrition Facts : Calories 414.8, Fat 19.1, SaturatedFat 11.5, Cholesterol 96, Sodium 310.5, Carbohydrate 55.5, Fiber 1.1, Sugar 30.1, Protein 5.8
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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BROWN BUTTER-SOUR CREAM CRUMB CAKE RECIPE
From myrecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 10-12
- In a food processor, combine the butter with the sugar, flour, baking soda and salt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.
- In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
- Preheat the oven to 350°. Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Spray the paper. In a bowl, whisk the flour with the baking powder, baking soda, salt and nutmeg. Scrape the firmed brown butter into the bowl of a standing electric mixer fitted with the paddle. Add the sugar and beat at moderate speed until light and fluffy, 5 minutes. Add the eggs and vanilla and beat until smooth. Working in 3 alternating additions, beat in the dry ingredients and the sour cream, scraping down the bowl occasionally.
- Scrape the batter into the prepared pan and scatter the crumbs on top. Bake in the center of the oven for 45 minutes, until the cake is golden and a skewer inserted in the center comes out clean. Let cool.
BROWN BUTTER-SOUR CREAM CRUMB CAKE RECIPE - FOOD
From foodandwine.com
5/5 Category Coffee CakeServings 10-12Total Time 1 hr 30 mins
- In a food processor, combine the butter with the sugar, flour, baking soda and salt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.
- In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.
SOUR CREAM CRUMB CAKE RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
- In a large bowl, combine 2 cups flour, 1/4 cup granulated sugar, the brown sugar, 1/2 tsp. salt, the cinnamon and allspice; mix well.
- Using your fingers, mix in 2 sticks butter until the mixture is crumbly; set aside. (The crumb topping can be made, covered and refrigerated up to 1 day ahead.) Position a rack in the lower third of the oven and preheat to 350 degrees .
- In a large bowl, using an electric mixer, cream the remaining 2 sticks butter at high speed for 2 minutes.
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From unpeeledjournal.com
5/5 (7)Category Breakfast, Brunch, DessertCuisine AmericanEstimated Reading Time 5 mins
- Melt the butter and combine in a large mixing bowl with the sugar, brown sugar, cinnamon, and salt. Stir in the cake flour one cup a a time, until the mixture forms a cohesive dough, like a very thick cookie dough. Set aside.
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