Margarets Sour Cream Coffee Cake Recipes

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SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.

Provided by Lauren Allen

Categories     Breakfast     Dessert     Side Dish

Time 1h

Number Of Ingredients 11

1/2 cup salted butter (1 stick)
1/2 cups granulated sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup pecans (, chopped)
1 teaspoon ground cinnamon
1/4 cup brown sugar

Steps:

  • Lightly grease an 8x8'' baking pan.*
  • Preheat oven to 350 degrees F.
  • Combine topping ingredients together in a bowl. Set aside.
  • In a mixing bowl cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.
  • In a separate bowl whisk together the flour, baking soda and baking powder.
  • Add dry ingredients to butter mixture and mix just until combined.
  • Spoon half of the batter into your prepared pan and smooth into an even bottom layer.
  • Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.
  • Sprinkle remaining topping mixture over the top.
  • Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.
  • Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.
  • Allow to cool for at least 10 minutes before serving.

Nutrition Facts : Calories 300 kcal, Carbohydrate 30 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 136 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

MARGARET'S SOUR CREAM COFFEE CAKE



Margaret's Sour Cream Coffee Cake image

My Mom made one of the best Sour Cream Coffee cakes that I have ever tasted. I've tried other recipes and none of them were as moist as my Mom's. If you are looking for a moist and delicious Sour Cream Coffee cake, well look no further and make this one. I've added a couple of variations at the bottom. My neighbors son always asks me when I am going to make him this cake with the chocolate chips.

Provided by Katherine in Alberta

Categories     Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup white sugar
3 teaspoons cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup white sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 cup sour cream

Steps:

  • Combine 1/2 cup sugar and cinnamon and set aside.
  • Combine flour, baking powder, baking soda and salt.
  • Cream the butter, add sugar, eggs, vanilla and sour cream.
  • Add the flour mixture to the creamed mixture and mix until combined, do not overmix. This batter will be thick.
  • Spoon half the batter into a greased and floured 10" bundt pan. Sprinkle the sugar and cinnamon mixture on top and spoon the remaining batter on top.
  • Bake at 375 for 35-45 minutes or until toothpick inserted comes out clean.
  • Cool 10 minutes and invert onto a plate. Cool for another 20 minutes and place the cake into a large plastic bag which really makes the cake moist.
  • For variations:.
  • - add walnuts or pecans with the sugar/cinnamon mixture.
  • - spread chocolate chips in place of the sugar/cinnamon mixture as this tastes excellent.

Nutrition Facts : Calories 296.4, Fat 12.7, SaturatedFat 7.7, Cholesterol 64, Sodium 260.5, Carbohydrate 42.4, Fiber 0.9, Sugar 25.2, Protein 3.9

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING



Sour-Cream Coffee Cake with Cinnamon-Walnut Topping image

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

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

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.

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