The SOFTEST Sour Cream Coffee Cake Recipe (LIGHT & FLUFFY) - Super Easy Dessert | Danlicious
Looking for a simple and easy sour cream coffee cake recipe? I got you covered. Today, I will be sharing with you my version of sour cream coffee cake with a cinnamon walnut topping! This light and fluffy cake is a perfect complement to coffee or tea, so be sure to give it a try!
The contrast between the crunchy topping and the soft cake adds another layer to the deliciousness. Be sure to try this, it is super tasty and it will not disappoint!
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INTRODUCTION: (0:00)
MAKING the Cake Batter: (0:23)
MAKING the Topping: (2:54)
BAKING the Cake: (3:27)
TASTING the Sour Cream Coffee Cake: (6:19)
INGREDIENTS:
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups sour cream
Topping:
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup chopped nuts
Hope you enjoy!
- Danlicious Food
#SourCreamCoffeeCake #CoffeeCake #DanliciousFood #SourCreamCake
Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
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Sour Cream Coffee Cake
RECIPE COURTESY OF INA GARTEN
Total: 1 hr 40 min
Prep: 10 min
Inactive: 30 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
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
For the streusel:
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
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Directions
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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Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake
Learn how to make a Pecan Sour Cream Coffee Cake Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Pecan Sour Cream Coffee Cake Recipe!
Sour Cream Coffee Cake Muffins
Sour Cream Coffee Cake Muffins are super moist and topped with the most delicious streusel topping. You'll love these classic muffins!
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✅Ingredients
MUFFINS:
• 1/2 cup salted butter, room temperature
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
STREUSEL TOPPING:
• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold salted butter, cut into small pieces
✅Instructions
1️⃣ 00:41 - Preheat oven to 350 degrees F. Lightly grease a muffin tin, or line with paper cups.
2️⃣ 00:48 - In a medium bowl, prepare the streusel topping by stirring together brown sugar, flour, and salt. Use a pastry blender (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
3️⃣ 01:51 - Make your muffin batter in a mixing bowl by beating together butter, sour cream, granulated sugar, brown sugar, vanilla, and eggs using an electric hand mixer until light and creamy. Stir in flour, baking powder, and baking soda until combined.
4️⃣ 02:47 - Spoon batter into prepared muffin tin (makes 24 muffins). Sprinkle a heaping spoonful of streusel on top.
5️⃣ 03:21 - Bake in the preheated oven for about 25 minutes, until a toothpick inserted into the center comes out clean. Remove muffins from tin and transfer to a wire rack to cool completely.
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The best SOUR CREAM COFFEE CAKE recipe!
#weekendatthecottage #easydeliciousrecipes #coffeecake
For the full recipe:
Grab a coffee and get ready to chat - this SOUR CREAM COFFEE CAKE is so fantastic, it’s the talk of the town!
We’ll begin with a huge shout out to Carol’s mom, affectionately known as the one, the only, Gramma Judy. She’s shared another fabulous treat for everyone to enjoy, her SOUR CREAM COFFEE CAKE RECIPE. If you’re new to Weekend at the Cottage, don’t miss her equally tasty offering, BLUEBERRY MUFFINS.
This delicious, rich cake is the perfect snack whenever friends drop by for an afternoon or after-dinner visit. If you’ve made use of coffee cake mixes in the past, we know you’ll find this much more pleasing. PIN this recipe to your favourite dessert board or bookmark the page for future reference.
When it comes to easy coffee cakes, this one exceeds all the rest.
Let’s find out why:
INGREDIENTS
We all commented on how easy this SOUR CREAM COFFEE CAKE is to make. Follow Judy’s straightforward instructions to the letter and you’ll have stellar results.
Make sure the butter and eggs are at room temperature for best results. Using soft butter ensures the sugar almost melts into it when you beat them together, and we find using room temperature eggs makes for a fluffier batter.
SOUR CREAM AND TOPPING
We made the cake once just to test out the recipe, then again with a few adjustments, namely using an organic sour cream from a local dairy in Prince Edward County. Upon tasting it, we instantly understood that the recipe is all about the sour cream. Oh wait, it’s also about chocolate!
A coffee cake with chocolate needs to really deliver on that cocoa flavour. For best results, we suggest using premium quality chocolate along with the sour cream. Choosing a higher quality takes the flavour off the charts.
Judy mentioned that the topping can be tweaked to accommodate people’s taste; she has made it without the coconut, with less cinnamon, and so on. On the second attempt, we doubled the quantity of topping and loved it.
SERVING IT UP
Like us, you will probably find yourself making this recipe again and again, it’s that good. One warning: serve smaller pieces from the get-go because everyone will ask for seconds!
We got all fancy serving this cake for a coffee klatch, choosing a matching china dessert service. Doing so makes the enjoyment of it extra special.
Looking for a complete diner menu idea? We’ve got some ideas. Begin your evening with our RADICCHIO AND CITRUS SALAD. Follow with our CHICKEN PARMESAN CASSEROLE served with a side of GREEN BEANS ALMONDINE. Finish with this coffee cake as the perfect finishing touch.
A rich and crumbly cake dotted with spiced chocolate and coconut – this SOUR CREAM COFFEE CAKE is a heavenly treat!
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~ my best sour cream cinnamon coffee cake ~
This cake is so good! You will love the taste and aroma of this delicious sour cream coffee cake! Enjoy! RECIPE FOLLOWS:
Sour Cream Coffee Cake:
1 1/2 cups sugar
3/4 cup softened butter
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350F
Grease a tube pan, or Bundt pan, or two 9x5x3 loaf pans
Prepare Filling (below), set aside
Beat sugar, butter, eggs and vanilla in a large bowl for two minutes, scraping bowl occasionally.
Beat in the flour, baking powder, baking soda and salt alternately with the sour cream on low speed.
Spread 1/2 the batter into prepared pan(s). Sprinkle with half the filling. Top with remainder of batter. Then top with remainder of filling. Swirl gently with table knife to distribute filling.
Bake for 40 minutes, testing with tooth pick after 35 minutes. If top gets too brown, cover with sheet of foil.
Cool on rack and top with glaze.
Glaze:
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk or cream
Mix all ingredients until smooth (add more milk or sugar as needed). Pour over cooled cake.
FILLING: (SEE NOTE BELOW)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoon cinnamon
Combine ingredients and spread over batter.
NOTE: The raspberry filling tasted fine, but the cinnamon filling complemented the cake and glaze to perfection!
Sour Cream Coffee Cake
Vea este video en español -
SUB HERE -
A excellent addition for any brunch or to have with a cup of coffee or tea! Enjoy!
Serves twelve
½ cup softened, unsalted butter plus more for the pan
1 cup sugar
2 eggs -- room temperature
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups sour cream
1 teaspoon vanilla extract
½ cup dark brown sugar
1 teaspoon ground cinnamon
1 cup chopped nuts -- walnuts, hazelnuts or macadamia nuts
Heat oven to 350 degrees and prep an 11 round cake pan with butter and flour.
Mix the sifted flour, baking powder, baking soda and salt in a bowl.
In a small bowl, mix together the brown sugar, cinnamon and nuts.
Cream the butter with the sugar. Add the eggs, one at a time and beat until uniform. Add half of the flour and mix in. Add half of the sour cream and mix in. Add the remaining flour and mix in. Finally, add the remaining cream and mix in.
Place half of the cake batter into the pan and spread it out. Tap the pan on the counter. Spread half of the nuts and sugar on the batter. Add the remaining batter and spread it out. Tap the pan again and add the remaining nuts.
Bake the cake for 30 to 35 minutes -- until a cake pin or toothpick comes out clean. Cool down completely and serve. Enjoy!
CALORIES 355.20; FAT 19.77 grs (sat 8.51; mono 4.40; poly 5.33); PROTEIN 5.27 grs ; FIBER 1.31 grs; CARBS 40.96 grs; CHOLESTEROL 63.83 mg; IRON 1.55 mg; SODIUM 266.61 mg; CALCIUM 81.41 mg
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Sour Cream Coffee Cake / Quarantine Cooking
Sour Cream Coffee Cake
325°/300°
Cinnamon Walnut Swirl
1 heaping C Walnuts - roughly chopped
1/4 C Light Brown Sugar - packed
2 tsp Cinnamon
Cake Batter
2 1/3 C Flour
1/2 tsp Baking Soda
1 tsp Salt
2 C Sugar
1 C Butter - room temperature
3 Large Eggs
8 oz Sour Cream
1 1/2 tsp Vanilla
Toast walnuts - set oven to 325° and toast for 10 - 15 minutes. - Set aside
Reduce oven to 300° - Grease & flour Bundt pan -
Whisk together flour, baking soda & salt. Set aside.
In large bowl beat butter & sugar for approx 3 minutes, add eggs one a a time until well incorporated.
Reduce mixer to low speed, add sour cream & vanilla. Gradually add in flour mixture until all blended.
Spoon 1/3 mixture into Bundt pan, add 1/2 of the walnut mixture. Spoon another 1/3 batter and sprinkle remaining walnut mixture. Add remaining batter.
Bake @ 300° for 65 - 75 minutes.
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Classic Sour Cream Coffee Cake
Golden and buttery classic sour cream coffee cake topped with brown sugar pecan streusel and drizzled with vanilla glaze makes the best breakfast!
RECIPE:
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Coffee Cake with Sour Cream - Streusel Topping
Sour Cream Coffee Streusel Cake
Have you ever tried a coffee cake with sour cream and Streusel topping. This Moist Sour Cream Coffee Streusel Cake is the perfect option with an evening cup of tea or something to make for Christmas. Everyone needs a coffee cake recipe in their repertoire and this is an absolute winner. Give this coffee cake recipe a try and let us know in the comments how it turned out.
Did you know that coffee cakes don't usually have coffee as an ingredient, it's just named as such coz this cake is something you have along with coffee. How interesting.
#sammyscakery
#sourcreamcoffeestreuselcake
#coffeestreuselcake
How did I learn to Bake?
I get asked this question a whole lot, so here goes:
A lot of what I’ve learned in the baking niche over the years, has been by taking courses both online and offline. Both mediums have a significant cost involved. Very recently I came across a site that offers courses for less that $10 a month and you can take as many courses as your heart desires. There are a wide variety of topics including a whole host of skills such as baking, cooking, desserts, photography, video editing, animation, graphic design, fine art, music, illustration, web development, marketing and a whole lot more.
What’s more is, if you click the link below, you get a FREE 14 days TRIAL where you can take as many courses as you want. If you feel the platform is not for you, you can cancel before the 14 days are up and you will not be charged a dime.
My husband and I tried out the platform and decided to stick on with the membership as we found so many amazing courses and so much value. The free trail below is from my husband Michael’s account.
So go check out these courses and enjoy 14 days of free courses here:
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Ingredients:
To Make streusel topping and centre.
1 1/2 cups all-purpose flour
1 cup brown sugar
1 1/4 teaspoons ground cinnamon
1 tsp salt
175 gms cold unsalted butter, cut into small pieces
1 1/2 cups chopped toasted walnuts
To Make The Cake
2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup caster sugar
115 gms unsalted butter, softened
2 large eggs or 3 small ones
1 1/2 tsp vanilla essence
1 cup sour cream (Check my video on how to make your own homemade sourcream)
5 tbsp milk
1) To Make streusel topping
Mix together flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt.
Cut in butter using a pastry cutter or rub in with your fingers until small to medium pieces form.
Mix in 1/2 cup of chopped walnuts. Refrigerate until ready to use.
2) To Make the streusel center:
Mix together remaining 1/2 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup walnuts. Set aside.
3) Preheat oven to 180 degrees C and Butter a 9-inch cake tin.
4) To Make the cake:
Sift the flour, baking powder, baking soda, and 1/2 teaspoon salt into a large bowl.
5) Beat butter and caster sugar until pale and light. Beat in eggs, one at a time and beat till creamy, then add vanilla essence. Gradually add in flour mixture, alternating with sour cream, beginning and ending with flour.
Continue to beat until well combined.
Add 2 tbsp milk.
6) Transfer half the cake batter into the pan. Sprinkle streusel center mixture evenly over batter.
Top with remaining cake batter, and spread evenly. Sprinkle streusel topping evenly over batter.
(If there is excess topping, you can save this for later use for another cake like a vanilla or a coffee cake)
7) Bake until cake is golden brown about 55 to 60 minutes depending on the heat in your oven.
8) Transfer pan to a wire rack, and let it cool for approximately 25 to 30 minutes. This cake is best had when it’s slightly warm.
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Sour Cream Cinnamon Bundt Cake
This may be called a bundt cake, but everyone who eats it will agree that it's a home run.
Finished with a cinnamon glaze, this sour cream cake with a layer of cinnamon sugar in the middle is a simple showstopper, perfect with a cup of coffee in the morning or as a Sunday dinner dessert.
All the ingredient amounts here:
Need to impress some folk and need an easy-to-follow, step by step recipe for some banging baked goods? You're in luck. I publish a new one every single Saturday on my site, brobakingwinnipeg.com.
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Sour Cream Coffee Cake Recipe
Sour Cream Coffee Cake made with a flavorful cinnamon filling and topped with buttery and cinnamon crumb topping. Made from scratch to create a fluffy and moist cake.
Get the full recipe here:
Pin for later:
Sour Cream Blueberry Coffee Cake
This sour cream blueberry coffee cake is super moist and flavorful with a pound cake like texture and filled with yummy blueberries, then topped with the most amazing crumb streusel topping with just a hint of cinnamon. It's yummy for breakfast, or any time you want a blueberry treat.
PRINTABLE RECIPE HERE:
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Cinnamon Swirl Sour Cream Cake Recipe
This isn't your normal cinnamon cake, we're pumping up the flavor and moistness in this one and it seriously tastes like a cinnamon roll.
Have this Cinnamon Swirl Sour Cream Cake as a rich breakfast coffee cake, or have it for dessert. It's super moist, thanks to the help of sour cream, then it's covered in a smooth cinnamon glaze.
You can grab the printable recipe here:
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Sour Cream Coffee Cake
This Sour Cream Coffee Cake has been a family tradition for years. It makes the perfect coffee cake for your breakfast or brunch. Delicious! Get the recipe:
Sour Cream Coffee Cake
Chef Kelly Geller shows you how to make one heck of a moist Sour Cream Coffee Cake. Bake it, serve it, make friends for life. Here's the full recipe:
Serves 12-18
INGREDIENTS
For Batter
2 cups sugar
2 sticks unsalted butter, room temperature
2 eggs
2 egg yolks
2 tsp vanilla extract
zest of 2 oranges
2 cups sour cream
2 cups all-purpose flour
1 cup cake flour
¾ tsp baking soda
1 tbsp baking powder
2 tsp kosher salt
For Crumble Topping
1½ cups all-purpose flour
1½ cups brown sugar
2½ tsp cinnamon
½ tsp nutmeg
1 tsp kosher salt
½ tsp baking powder
2 sticks unsalted butter, cubed & chilled
Equipment
nonstick cooking spray
piece of parchment cut longer than length of pan
piece of parchment cut longer than width of pan
all-purpose flour
9 x 13 baking pan
HOW-TO
Prepare Pan
Coat pan with nonstick cooking spray
Lay one piece of parchment across length of pan, over hanging the sides. Coat with nonstick spray
Repeat with remaining piece of parchment, laying it across width. Coat with nonstick spray and all-purpose flour, shaking out excess
Make Batter
In a medium bowl, combine dry ingredients. Whisk to thoroughly combine and set aside
In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in orange zest and vanilla. Scrape down bowl
With mixer on low speed, alternate adding in dry ingredients and sour cream. Begin with ⅓ of the dry ingredients, beat to combine, add ½ of the sour cream, beat to combine.
Repeat steps, finishing with dry ingredients. Scrape down bowl. Beat batter for 15 seconds. Set batter aside
Make Crumb Topping, Layer & Bake
In the bowl of a food processor, combine dry ingredients. Pulse to thoroughly combine
Add butter and pulse until mixture resembles coarse meal, about 30, 1-second pulses
Spread ½ of cake batter evenly into prepared pan. Top with ½ of the crumb mixture
Spread remaining cake batter, then top with remaining crumb mixture
Bake for 50-60 minutes, rotating halfway through bake time. Cake is done when a skewer inserted into the center come out clean. Remove from oven to a cooling rack. Cool for 30 minutes
To Serve
Remove cake from pan to a cutting board by grasping long sides of the parchment paper
COFFEE CAKE | SOUR CREAM Style | DIY Demonstration
Basic COFFEE CAKE...moist and delicious!! A perfect cake to start off your Fall Season!! Recipe below...
Basic COFFEE CAKE
Preheat oven to 350 degrees F.
Grease and flour an 8 or 12-cup Tube Pan. Set aside.
Cake:
2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter or margarine, softened
1-1/4 cups packed light or dark brown sugar
2 eggs
1 cup sour cream
1 teaspoon pure vanilla extract
TOPPING:
1 cup walnuts, chopped (substitute with pecan or hazelnuts)
1/4 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Combine all ingredients for topping in a bowl. Set aside.
2. In a medium mixing bowl add flour, baking powder, and baking soda. Whisk well. Set aside.
3. In a large bowl beat butter and sugar together with an electric mixer on high until light and fluffy. Add eggs, sour cream, and vanilla. Beat until well combine. Mix in flour mixture with mixer on low. Increase speed and beat for 2 minutes.
4. Add half the nut mixture to bottom of prepare tube pan. Add half the cake batter. Smooth out evenly. Repeat with remaining nut mixture and cake batter.
5. Bake on middle oven rack for 1 hour or until toothpick inserted come out clean.
6. Cool cake in pan for 15 minutes. Remove cake to cooling rack. Cool for 1 hour before serving.
TIPS: Store in airtight container for up to 2 day in the refrigerator, or up to 3 months in the freeze. Microwave for 5 seconds at a time until heated the way you wish.
~~~ENJOY your Basic COFFEE CAKE~~~
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Sour Cream Coffee Cake
Sour Cream Coffee Cake with hints of tangy sour cream and a cinnamon pecan streusel.
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This easy sour cream coffee cake is layered with a crumbly pecan-cinnamon filling and moist, tender yellow cake. It’s the perfect crowd-pleasing treat for breakfast or brunch.
RECIPE WITH PRINTABLE INSTRUCTIONS ON MY WEBSITE ►
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???? INGREDIENTS NEEDED FOR THIS RECIPE
For The Filling
½ cup (105 g) light brown sugar, packed
⅓ cup (34 g) chopped pecans, or walnuts
1 teaspoon cinnamon
For The Cake
½ cup (113 g) unsalted butter, softened
1 cup (200 g) sugar
2 eggs, room temperature
1 cup (227 g) sour cream, room temperature
2 teaspoons vanilla extract
2 cups (260 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
???? TOOLS USED IN THIS VIDEO
Baking pan:
Mixer:
Offset spatula:
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Sour Cream Coffee Cake Recipe ~ Noreen's Kitchen Basics
Greetings! Today I am sharing a wonderful sour cream coffee cake recipe. I think this is about as basic as you can get. This one of the first things that many of us learned how to make in home economics class, which I think will help me date myself, because I don't know that they actually have home economics classes in schools anymore.
All kidding aside, this cake is perfect for a slow Sunday morning, perfect for a brunch offering or even a lunch box treat. It has a dense, moist texture to it and a wonderful sourness from the sour cream. It is sweet, but not too sweet and when you bite into one of those candied pecans, you know this is something special. This cake is best eaten fresh, but it will hold over for a few days if wrapped with foil or cling wrap.
This reminds me of my childhood. What is it about a coffee cake? It is, I think one of those perfect foods. So comforting and delicious. It just says home to me.
I hope that you will give this sour cream coffee cake a try and I hope you love it!
Happy Eating!
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Keto Sour Cream Cinnamon Coffee Cake
It’s a recipe for an easy keto sour cream cinnamon coffee cake that features a generous streusel topping.
Mom's Sour Cream Coffee Cake Recipe | The Chew
One mom's recipe for Sour Cream Coffee Cake. For complete recipes, go to TheChew.com
From the May 9, 2018 episode of The Chew.
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SweetDo Sour Cream Cinnamon Coffee Cake 2pack
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SweetDo Sour Cream Cinnamon Coffee Cake 2pack
Cake for breakfast? Don't mind if I Do. Made with sour cream and a generous helping of melted butter, this cinnamon coffee cake is perfect for a...
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Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
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Hi Bold Bakers! One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch! So let’s get baking!
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT
Sour Cream Coffee Cake
Sour cream coffee cake is a moist breakfast cake swirled with a cinnamon streusel inside and out. Serve with a freshly brewed cup of coffee or afternoon tea!
FULL RECIPE -
My Favorite Coffee Cake Recipe: Classic Sour Cream Bundt with Pecans
Growing up, this cake was a constant on our kitchen counter. My mom made it practically every week, and I would have a giant slice with a big glass of milk after school. It was one of the most well worn pages from The Silver Palate Cookbook, and is still a family favorite (my brother Henry had it as his birthday cake one year). I hope you guys enjoy this cake, for me, it’s a total classic.
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Apple-Sour Cream Coffee Cake - Everyday Food with Sarah Carey
Apple and Sour Cream Coffee Cake is a wonderful way to use up fall’s bounty of deliciously crisp apples. Perfect for snacking or having on your brunch menu, serve it warm with a dollop of applesauce or lightly sweetened sour cream, and enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apple-Sour Cream Coffee Cake - Everyday Food with Sarah Carey
Classic Crumb Cake Recipe
Learn how to make my homemade coffee cake recipe. A wonderful classic breakfast treat best made from scratch. A must try for any brunch, it's quick, easy and so delicious! One of my favorite easy recipes!
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BETH'S CINNAMON COFFEE CAKE RECIPE
Serves 8
INGREDIENTS:
FOR THE CAKE:
½ cup (120 g) of salted butter
1 cup (200 g) sugar
2 eggs
1 tbsp (15 ml) vanilla extract
2 1/3 (280 g) cups flour
2 tsp (10 ml) baking powder
½ tsp (.5 ml) baking soda
1 tsp (5 ml) salt
1 1/3 cup (320 ml) sour cream
FOR THE FILLING:
1 tbsp (15 ml) cinnamon
1 tbsp (15 ml) sugar
1 cup (150 g) chopped pecans
Crumb Topping:
½ cup (60 g) of flour
2 tbsp (15 ml)sugar
2 tbsp (15 ml) brown sugar
¼ tsp (.75) cinnamon
5 tbsp (75 ml) melted butter
½ cup (75 g) of chopped pecans
Powdered sugar for garnish
METHOD:
Preheat oven to 350F/176C.
Cream butter and sugar until fluffy. Add eggs one at a time until combined. Add vanilla extract.
In a separate bowl whisk together flour, baking powder, baking soda and salt.
Add to the butter mixture in thirds, alternately with the sour cream.
Spray a 9 spring form with baking spray, turn out half of the batter into pan. Combine cinnamon and sugar together. Sprinkle cinnamon sugar on top of batter, top with 1 cup of chopped pecans. Then spoon over remaining batter and with a spatula carefully cover the first layer cover with remaining batter.
FOR CRUMB TOPPING:
Combine flour, sugars, cinnamon and butter, mix with a fork until crumbs form. Add nuts. Sprinkle on top of batter.
Bake at 350F/176C for 1 hour or until a tooth pick comes out clean. Allow to cool. Unmold from pan, dust top with powdered sugar, and place on a cake stand.
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How to Make Blueberry Sour Cream Coffee Cake | Brunch Recipes | Allrecipes.com
Check out the 5-star recipe for Blueberry Sour Cream Coffee Cake at
In this video, you'll see how to make a moist blueberry sour cream coffee cake. Fresh or frozen blueberries combine with a cinnamon, brown sugar, and pecan filling. Top it off with a little confectioner's sugar.
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Sour Cream Coffee Cake Recipe
RECIPE BELOW:
This is an easy cake to make and can be done thin or thick just by adjusting the pan size and the baking time.
SOUR CREAM COFFEE CAKE
topping
1 cup flour
1 cup raw sugar
1/2 cup butter, softened
1 tablespoon cinnamon
1/2 cup chopped pecans
In a food processor, process four, sugar, butter, and cinnamon until it resembles bread crumbs. In a bowl combine mixture with pecans and mix well. Set aside.
cake
1 cup butter, softened
1 1/4 cups raw sugar
1 pinch sea salt
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
2 cups flour
1 teaspoon baking powder
Preheat oven to 350°. Grease a baking pan. Set aside.
Combine flour, and baking powder. Set aside.
Cream butter, sugar, and salt together until fluffy.
Add in eggs, one at a time. Mix well
Add vanilla and sour cream. Mix well
Add flour mixture to batter until just combined.
Pour batter into prepared pan.
Sprinkle topping evenly over batter.
Bake 45-50 minutes, or until cake tester inserted in center comes out clean. Remove from pan and cool on wire racks.
Sour Cream Coffee Cake
Sour Cream Coffee Cake
- 2 cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 flax eggs
- 1 cup vegan sour cream
- 1/2 cup coconut oil
- 1/2 cup non dairy milk
- 1 tsp vanilla
For the topping
-1/3 cup brown sugar
-1/4 cup white sugar
-2 tsp cinnamon
-1/2 cup chopped pecans
Sour cream recipe here:
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