How To make Sour Cream Breakfast Cake with Pecan and Cinn
filling:
1 1/2 c Chopped pecans
3/4 c Packed brown sugar
1 tb Cinnamon
sour cream cake:
2 c Flour
1 c Whole wheat flour
1 tb Baking powder
1 ts Baking soda
2 Sticks unsalted butter; soft
1 1/2 c Sugar
1 1/2 c Sour cream
3 Eggs
Powdered sugar; for dusting Mix together the filling, and put aside. Preheat oven to 350 degrees. For the cake, sift together the flours, baking powder, soda and salt in a large bowl. In another bowl, cream the butter, sugar and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the lemon zest. Add the flour mixture, and beat until just smooth. Pour about 1/2 the batter into a greased and floured 10" bundt or tube pan. Sprinkle the filling evenly down the center of the batter...preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a skewer tests clean in the thickest part, about 45-55 minutes. Cool in the pan for 10 minutes, before turning out. Dust with powdered sugar. -----
How To make Sour Cream Breakfast Cake with Pecan and Cinn's Videos
the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe:
Sour Cream Coffee Cake | MOLCS Easy Recipes
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.
Music: Still Not Rite By Noir Et Blanc Vie
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Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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Cinnamon-Pecan Streusel Coffee Cake
This cake delivers a mild sweetness and crunchy topping that can delight nearly any guest. Serve it warm with a side of ice cream or a light dusting of powdered sugar.
Get the full recipe at:
Recipe adapted from Wilton.
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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COFFEE CAKE | PECAN SOUR CREAM #coffeecakerecipe W/ CINNAMON PECAN STREUSEL
???? Welcome or welcome back to the channel. In today's video, I will be sharing something I make for my family on #Thanksgiving and #Christmas morning. It's a sour cream coffee cake. This cake is moist and layered with a brown sugar cinnamon pecan streusel. I got this recipe from a co-worker several years ago and I have been making it ever since. I used a hand mixer in this video, but I have also made this without one. In my opinion, both ways are fine!
Here are the ingredients and step by step instructions:
9x9 baking dish, rubber spatula, hand mixer (optional)
INGREDIENTS:
For the Pecan Streusel
3 tbls of butter - melted
1 tsp of cinnamon
2/3 cup of light brown sugar
1/2 tsp of kosher salt
2 tbls of all purpose flour
1/2 cups of finely chopped pecans (I blend mine)
For the cake
1/2 cup of butter (room temperature)
1 cup of sugar
2 eggs
1 tbls of vanilla extract
1 cup of sour cream
1/2 tsp of salt
1 tsp of baking powder
3/4 tsp of baking soda
1 3/4 cups of all purpose flour
For the icing
3/4 cup of powdered sugar
1 tbls of milk
INSTRUCTIONS:
1- Make the streusel - add all ingredients in a medium bowl. Stir until evenly combined and set to the side
2- Make the cake batter - in a medium sized bowl cream together butter and sugar for about 2 minutes on medium speed. Next add eggs and mix for another 2 minutes until well combined for another
3 - add vanilla extract, sour cream,, salt, Baking powder and baking soda. Mix for about 1 minute (or until well combined)
4 - Fold in flour - use rubber spatula mix until well combine (be careful not to over mix)
5- Spray a 9x9 baking dish with non-stick spray. Use a rubber spatula to spread 1/2 the batter and 1/2 the streusel, repeat.
6 - Bake on 350 for 35-40 minutes.
7. Make your icing while the cake is baking. Whisk together the powdered sugar and milk until smooth. Drizzle on the cake while warm
Allow to cool and enjoy. This will last for about 3 days in an air tight container.