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.
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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
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Baking pan:
Mixer:
Offset spatula:
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Keto/Low Carb Breakfast Bread Recipe- Crumble Coffee Cake
This keto sour cream coffee cake is so soft and moist. Super delicious with a cup of coffee! Might make this for my brunch bridal shower!!! Yum!
#coconutflour #nutfree
Ingredients, blog link and macros below!!!!
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Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, White 25 Sheets (Pack of 4), 100 Total Sheets - One Pack -
Anchor Hocking Baking and Storage Set -
Scale -
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Isopure Unflavored whey protein isolate-
Coconut Flour -
Xanthan Gum -
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Keto coffee cake ingredients:
Batter:
4 Eggs (room temp)
144 g Classic Monkfruit/erythritol Sweetener (3/4 Cup)
112 g Salted Butter (8 Tbs.)
224 g Sour Cream (1 Cup)
80 g Unflavored Whey Protein Isolate (Approximately 3/4 Cup)
30 g Coconut Flour (1/4 Cup)
1 Tbs. Baking Powder
1 tsp. Xanthan Gum
1 Tbs. Vanilla Extract
Cinnamon sugar layer-
24 g Golden Monkfruit/Erythritol (2 Tbs.)
1 tsp. Ground Cinnamon
Crumble:
30 g Unflavored Whey Protein Isolate (1 Very packed scoop)
30 g Oat Fiber (1/4 Cup + 2 Tbs.)
72 g Golden Monkfruit Sweetener (6 Tbs.)
1/2 tsp. Ground Cinnamon
112 g Butter (1/2 Cup)
Macros: 1/12
242 calories
21 g Fat
5.3 g Total Carbs
3.5 g Fiber
1.8 g Net Carbs
11 g Protein
Blog link to full recipe:
How to Make Sour Cream Coffee Cake
This scrumptious Sour Cream Coffee Cake has a ribbon of cinnamon streusel in the middle and even more of the cinnamon-sugar goodness on top!
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#CoffeeCake is a great recipe that is perfect for breakfast and brunch, or even as a simple dessert with a scoop of vanilla ice cream!
RECIPE:
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Sour Cream Coffee Cake | Sally's Baking Recipes
Simple and classic, this buttery cinnamon crumb coffee cake is anything but plain! Sour cream ensures a moist, light (not overly dense) breakfast cake, and there’s double the brown sugar cinnamon crumb streusel. Enjoy a thick ribbon of streusel inside and plenty of crumbs on top, both made from the same mixture.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #coffeecake
• More of Sally's baking recipes:
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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Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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