Sour Cream Coffee Cake I Recipes

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SOUR CREAM COFFEE CAKE WITH CINNAMON-WALNUT SWIRL



Sour Cream Coffee Cake with Cinnamon-Walnut Swirl image

From Zingerman's Bakehouse, a rich and buttery sour cream coffee cake with a sublime cinnamon-nut swirl.

Categories     Breakfast & Brunch

Time 1h40m

Yield 16

Number Of Ingredients 11

1 heaping cup walnut halves, roughly chopped
3 tablespoons packed light brown sugar
2 teaspoons cinnamon
2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, room temperature
3 large eggs
1 (8 oz) container full fat sour cream
1½ teaspoons vanilla extract

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.

Nutrition Facts : Calories 328, Fat 16 g, Carbohydrate 42 g, Protein 4 g, SaturatedFat 9 g, Sugar 28 g, Fiber 1 g, Sodium 200 mg, Cholesterol 73 mg

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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

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

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

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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

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

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.

SOUR CREAM STREUSEL COFFEE CAKE



Sour Cream Streusel Coffee Cake image

I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. -Sandra Munyon, Watertown, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 230mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM COFFEE CAKE I



Sour Cream Coffee Cake I image

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

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

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

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

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

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

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.

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