Chestnut Sour Cream Coffee Cake Recipes

SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL

Steps:

• Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they're fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
• Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
• Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
• Scoop ⅓ of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another ⅓ of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
• Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SOUR CREAM COFFEE CAKE

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.

SOUR CREAM COFFEE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
• Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
• Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

SOUR-CREAM COFFEE CAKE

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.

STEAMED CHESTNUT CAKE

Steps:

• Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
• Soften butter to room temperature.
• Cut up the chestnuts finely.
• Knead the butter in a small mixing bowel, till creamy.
• Add sugar little at a time and mix well until creamy.
• Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
• Add chestnuts and breadcrumbs, mix briefly.
• Place the bowl of egg whites inside another bowl, of ice water.
• Beat the egg whites until they stiffen.
• Fold chestnuts and bread crumbs mixture into egg white.
• Mix with just a few strokes and pour into 10 inch tube pan.
• Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
• Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.

CHESTNUT SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
• Combine the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
• Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
• Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
• Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
• Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
• Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.

CHESTNUT COFFEE CAKE

Steps:

• Streusel:
• Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
• Chestnut filling:
• Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
• Cake:
• Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
• Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.