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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Bake Like a Pro with this Fail-Proof Chocolate Chip Coffee Cake Recipe! #chocolatechips #coffeecake
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Welcome to our latest recipe video where we're excited to share with you our delicious and easy-to-make chocolate chip coffee cake! This cake is the perfect treat for any occasion, whether it's for a special breakfast, afternoon tea or dessert after dinner.
To start, we'll need some basic ingredients that you may already have in your kitchen: flour, sugar, butter, sour cream, eggs, vanilla extract, baking powder, baking soda, and salt. Of course, we can't forget the star of the show - semi-sweet chocolate chips!
In a large bowl, we'll mix together the flour, sugar, baking powder, baking soda, and salt. In another bowl, we'll combine the butter, sour cream, eggs, and vanilla extract. We'll then slowly add in the dry ingredients to the wet mixture and mix until well combined. Finally, we'll fold in the semi-sweet chocolate chips.
For the topping, we'll need some brown sugar, cinnamon, and powdered sugar. We'll mix these ingredients together and sprinkle the mixture on top of the cake batter. This will give the cake a nice, sweet and crunchy topping.
We'll then bake the cake in the oven at 350 degrees for about 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Once the cake is done, we'll let it cool for a few minutes before slicing and serving. It's a great cake to enjoy with your morning coffee or as a sweet treat any time of day.
Don't forget to like and subscribe to our channel for more delicious recipes like this one. And if you try this recipe at home, let us know in the comments below how it turned out for you! Happy baking!
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Miss Ellie's Chocolate Chip CoffeeCake
Chocolate Chip Sour Cream Coffee Cake! | Ep #169
Hi Everyone!
Today I will be demonstrating how to make a super delicious Coffee Cake.
Enjoy!
Cake Recipe:
3/4 cups softened butter
1-2/3 cups sugar
4 egg
2 tsps vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream
Filling:
1 cup chocolate chips
1 tbsp flour
3 tbsps brown sugar
Glaze:
1 cup icing sugar
2-3 tbsps half & half cream
Chocolate Chip Coffee cake recipe and coffee cake muffins - LIVE
This chocolate chip sour cream coffee cake recipe is easy to make, soft, moist, and always a huge hit. The mini chocolate chips go beautifully with the cinnamon swirl but they can, of course, be left out for a classic coffee cake recipe.
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You can make a regular coffee cake OR make coffee cake muffins for an easy to take in the car breakfast if you sleep until the last min in the mornings like me!
Want to catch more Live recipe videos? Check out my Live Streamed Videos playlist here
COFFEE CAKE AND MUFFINS RECIPE
Cinnamon Streusel Topping
1/3 C sugar
1/2 C all-purpose flour
1 tsp cinnamon
4 Tbsp butter cold, in cubes
In a bowl mix the sugar, flour and cinnamon
Add the melted butter and stir, set aside to cool
When you're ready for it break up the topping into crumbly bits
Brown Sugar Filling
1 C light brown sugar packed
1 1/2 Tbsp cinnamon
1/4 tsp nutmeg
3 tsp cocoa powder
1/4 tsp salt
In a small bowl, whisk together the brown sugar, cinnamon, nutmeg, cocoa powder and salt.
Cake Batter
1/2 C butter softened
1 C sugar - 1 Tbsp for high altitude
1/4 C light brown sugar packed
1 tsp vanilla
2 lrg eggs
2 1/2 C flour + 2 1/2 Tbsp for high altitude
1 tsp baking soda - 1/8 tsp for high altitude
1/2 tsp salt
1/2 C sour cream
1 C milk + 2 tsp for high altitude
½ C mini chocolate chips
Preheat oven to 350 degrees (375 for high altitude)
Beat together the butter and sugars until light and fluffy, then beat in the vanilla.
Add the eggs, one at a time, beating for 1 minute after adding each one. Scrape the sides of the bowl as needed.
In a small bowl, whisk together the flour, baking soda, and salt.
In another small bowl, whisk together the milk and sour cream until well combined.
With the mixer on low speed, add ⅓ flour, ½ milk, ⅓ flour, ½ milk and finally the last of the flour
add the mini chocolate chips and do a final stir to incorporate evenly
Assembly and baking 9x13 cake
Preheat oven to 350 degrees (375 for high altitude)
prepare a 9x13 pan with a non stick spray - I prefer Bakers Joy
Spread half of your batter in the bottom of your prepared pan
sprinkle your brown sugar filling on top of the batter.
Dollop the rest of your cake batter on top of your filling, using a spatula to carefully spread the batter across the pan.
Use a butter knife, gently swirl the filling into the batter.
Sprinkle all of the streusel on your cake.
Bake for 50-55 minutes (40-45 for high altitude) - REMEMBER baking depends a lot on your oven - it may take longer - make sure there isn't a jiggle in the center, when you press it it should have a little bounce and will be a deep golden brown and a toothpick will come out clean.
Assembling and baking muffins
Preheat oven to 375 degrees
prepare 24 muffin tins with non stick spray or liners
scoop 1 1/2 Tbsp of batter into each muffin cup
divide the brown sugar filling among the muffins - you don't have to use it all
spoon the rest of the batter (1 1/2 Tbsp) over each muffin and spread to the edges to seal in the sugar mixture
sprinkle the streusel on top of the muffins, press in slightly to help them adhere.
Bake for 17-19 mins and check that they have a little bounce back when pressed
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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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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PRINTABLE RECIPE: ????️ ????️
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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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