Cinnamon Sour Cream Cake Recipe
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Julie shows us the recipe for her Aunt Eileen's Cinnamon Sour Cream Cake. A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1 ⅓ cup) All-Purpose Flour
7 mL (1 ½ tsp) baking powder
5 mL (1 tsp) each, baking soda & cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 350ºF
Grease and flour a 9x13 cake pan
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Fold in the sour cream
Pour batter into prepared cake pan and top with chocolate chips and sprinkle on reserved sugar.
Bake at 350ºF for about 30 minutes - or until cake tester comes out clean.
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Making Hong Kong Egg Tarts:
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Classic and easy to bake Sour Cream Pound Cake
Our second pound cake video!, the main difference with this one is less ingredients and the flavor is second to none, another suggestion is that you can serve it with fresh fruit to make it even better. Let us know what you think.
Ingredients:
3 extra large eggs
1 1/2 cups all purpose flour
1 /2 cups sugar
1 tb spoon vanilla extract
1/2 tb spoon baking soda
1 stick of unsalted butter
1/2 cup sour cream
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Eggnog Sour Cream Coffee Cake - 'Tis the season!!
It's that Eggnog time of year and what better way to enjoy it than in EVERYTHING we can put it into? So my seasonal coffee cake is the perfect example of how you can sneak this treat into things and have people who otherwise hate Eggnog, say Mmmm.
Instagram:
Blog:
Eggnog Sour Cream Coffee Cake:
Ingredients:
First Group:
1 and 3/4 cups flour
1 heaping tsp baking powder
1/2 tsp baking soda
1/8 tsp or three finger pinch of salt
Second Group:
1/2 cup softened unsalted butter
3/4 cup sugar
2 lg. eggs
1/2 cup Eggnog
1/2 cup Sour Cream
1/2 tsp Vanilla extract
Third Group:
1/2 cup flour
3/4 cup brown sugar
3 Tbsp melted butter
1 tsp cinnamon
Quick Instructions:
Preheat oven to 350 degrees F.
1.Combine first four ing.
2.Cream sugar and butter together and then add the rest of the ing. in the second group
3.Mix groups one and two together to make batter
4.Combine ing. in the third group to make Streusel topping/filling
5.Put half of batter in greased loaf pan, then 65% of streusel filling in the middle and then cover with rest of batter and top with remaining 35% of streusel for the topping.
6.Into the oven for 40 minutes give or take, depending on each individual oven - check often to be safe.
7.Cool on rack before turning out. Slice and enjoy!
The Best Cornmeal and Sour Cream Cake Recipe | Bronwen Wyatt | Chefs At Home
The trick to achieve the fluffiest cornmeal cake is sour cream. Bronwen Wyatt—pastry chef and founder of Bayou Saint Cakes—makes a cloudy cake delicately flavored and scented with a vanilla syrup. Learn how to make this foolproof decadent cake with a beautiful crumb, and be ready to impress at your next party!
Check out the recipe here:
0:00 Introduction
0:45 Vanilla-Scented Cornmeal Cake
6:00 Olive Oil Swiss Meringue
10:48 Preparing the Cake for Decorating
#ChefsAtHome #Cakes #Baking #BronwenWyatt #Recipe
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The Best Cornmeal and Sour Cream Cake Recipe | Bronwen Wyatt | Chefs At Home
Pecan Sour Cream Pound Cake
This is the best pound cake I've ever tasted. I hope your family likes it too! In the video, I give you some tips for making it successfully.
PECAN SOUR CREAM POUND CAKE
3/4 cup pecans, finely chopped, divided (1/4 to coat pan, 1/2 for the batter)
2 1/2 cups flour, sifted twice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter
3 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
find of one orange, finely minced
1 cup powdered sugar
3 tablespoons orange, or lemon juice
1 teaspoon vanilla extract
1 teaspoon finely minced orange peel
Preheat oven to 300 degrees F. Grease and flour a 10 inch bundt or tube pan. Sprinkle 1/4 cup pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
Bake in preheated oven for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cook just until done, being careful not to over bake. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: in a small bowl, combine powdered sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm. Enjoy!
*I was out of orange juice when I made my icing, so I used lemon juice with just about a tablespoon of orange drink mix from the LDS cannery. That's what gave it the orange-ish tint. It was yummy!
Sour Cream Rum Raisin Cake
Rum Raisin Sour Cream Cake
Soak 2/3 cup raisins overnight covered with 1/4 cup of dark rum ( blackstrap rum is better…more flavorful) Raisins should absorb the rum…about a tablespoon will not be absorbed (but will be added to cake batter)
Cream: 1 tsp rum extract, 3 large eggs, ½ cup sour cream, 1 ½ cup sugar, ½ cup soft butter @ ½ cup butter flavored Crisco, ½ tsp of baking powder…..Beat until light and creamy..about 5 minutes
Add: 1 ½ cup flour…beat more..
Fold in the raisins soaked in rum(and the remaining tablespoon of rum)
Pour into greased (cake pan will do instead of bundt pan if you wish).
Bake 350 degrees for 40-45 minutes (until toothpick comes out clean)
Frosting: ½ stick soft butter, ½ block of soft cream cheese, ½ tsp rum extract, 2-3 cups confection sugar, half and half…keep tasting until you like it…