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!
Get the recipe here:
Sign up for my weekly newsletter and get exclusive recipes, video tutorials and articles!
Find great recipes on my website!
Don't forget to subscribe! New videos Every Monday, Wednesday, Friday and Sunday!
Subscribe to Noreen's Garden Channel on YouTube! New videos every Tuesday!
Subscribe to Rick's Tips Channel for Home Improvement and DIY Tips! New videos every Saturday!
Coming soon! Noreen's Crafting Corner! New videos will be posted every Thursday when we get that ball rolling!
Check me out on social media!
Facebook:
Twitter:
@noreenskitchen
Instagram:
Google +
Read my Blog:
***Noreen's Kitchen Cookbooks!*****
Cocoas & Cookies & More Galore!!
Don't forget Noreen's Kitchen Holiday Helper!
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Business Inquiries can be sent to:
inquiry@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
Produced by Noreen's Kitchen ©2013 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Ina Garten's Sour Cream Coffee Cake | Barefoot Contessa | Food Network
Subscribe ►
Get the recipe ►
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #SourCreamCoffeeCake
Incredible Sour Cream Coffee Cake with Ina Garten | Barefoot Contessa | Food Network
How to Make Blueberry Sour Cream Coffee Cake
This moist Blueberry Sour Cream Coffee Cake is loaded with sweet blueberries, has a crumbly, cinnamon, streusel center, and is baked to perfection. All you need is a little dusting of powdered sugar for a wonderfully delicious breakfast, dessert, or afternoon treat!
⬇️⬇️⬇️⬇️ PRINTABLE RECIPE BELOW ⬇️⬇️⬇️⬇️
RECIPE:
❤️Please “LIKE” this video, SUBSCRIBE to my channel and hit the notification bell. SHARE the video with a friend that might enjoy it.❤️
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
????Subscribe to my YouTube Channel????:
FIND ME ON:
Instagram:
Pinterest:
Facebook:
Website:
How To Make Sour Cream Coffee Cake / Easy Desserts
How To Make Sour Cream Coffee Cake / Easy Desserts
Sour Cream Coffee Cake recipe -
Food Delectable -
Facebook -
Twitter -
Pinterest -
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!
For more great ideas and recipes please visit us at can also find us as follows:
Facebook: facebook.com/weekendatthe...
Twitter: twitter.com/WATCfood/
Instagram: instagram.com/weekendatth...
Pinterest: pinterest.com/weekendcott...
THANKS FOR WATCHING!
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
Print your recipe here -
Audio file(s) provided by