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.
Moist Coffee Pound Cake | Moist Butter Cake Recipe
Moist Coffee Pound Cake | Moist Butter Cake – For some of you who may wondering why coffee cake doesn’t contain coffee or espresso in the ingredients, coffee cake AKA kaffekuchen is basically derived from the Europeans who are taught to have come up with the idea of eating sweet cakes while drinking coffee. Hence, it doesn’t mean a cake which contains coffee ingredients, but rather a cake that goes with coffee drinking. I love pound cake or butter cake, and in this recipe has slight difference from my butter cake which I shared about a year ago. Super easy cake, it can’t go wrong in terms of the texture, the aroma, you basically can’t resist. I hope you’re inspired to make this lovely cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Walnut Streusel
63g (½ cup) walnut, chopped
50g (1/4 cup) brown sugar
30g (1/4 cup) flour
1 tsp ground cinnamon
30g (2 tbsp) butter
• Pound Cake
I am using 9x5x3-inch loaf pan
113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
3 large eggs
188g (1 ½ cup) cake flour
½ tsp baking powder
120g (1/2 cup) sour cream
1 tsp vanilla extract
Instructions:
Walnut Streusel
1. Chopped the roasted walnuts and set aside.
2. In a food processor, add sugar, flour, cinnamon, salt and butter. Pulse a few times until they are like wet sand.
3. Add the mixture into the walnuts. Give it a good mix. Set aside.
Pound Cake
1. Preheat oven at 160°C/320°F.
2. Cream the butter and sugar until creamy, fluffy and pale. This will take about 3-5 min.
3. Add in the eggs, mix in one at a time.
4. Sift in the dry ingredients (flour and baking soda) in two batches, alternate with the sour cream.
5. Add the sour cream, alternate with the flour.
6. Add into the prepared loaf pan, greased and lined with parchment paper. Add half the batter into the pan. Then add in half the walnut streusel. Press gently on the streusel, so that it’s sit on the batter stably. Add the remaining batter and then the walnut streusel.
7. Bake in preheated oven at 160°C/320°F for about 45-50min.
8. Let the cake cool before cutting.
9. Cake is ready to serve.
Follow me at:
Instagram: @gracioustreatz
Email: gracioustreatz@gmail.com
Chocolate Sour Cream Cake Recipe
This chocolate sour cream bundt cake is really a must try for all the chocolate lovers out there. Soft super moist chocolate cake with that chocolate drizzle on top, oh la la!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
▶ Printable recipe, tips and instructions
▶ Subscribe for more videos
Things I used in this recipe:
Bundt pan:
................................................................................
Say HI to us here:
▶Website:
▶Instagram:
▶Facebook Page:
▶Pinterest:
▶Twitter:
................................................................................
Kitchen tools I love to use:
My favourite Asian ingredients:
................................................................................
Camera gear:
Camera: Sony A7III
Lens: FE 28-70mm F3.5-5.6 OSS (SEL2870)
Mic: Rode VideoMic Pro+
Tripod: Manfrotto MT055XPRO3
Lights:
................................................................................
The music I use: - Get a 30 day free trial.
................................................................................
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
Facebook:
Instagram:
Pinterest:
Email List:
Coffee Crumb Cake Recipe - How to Make Coffee Crumb Cake - Classic Coffee Cake Recipe
Learn the coffee crumb cake recipe in this video. This soft coffee crumb cake with its rich walnut cinnamon crumble makes it a perfect companion for a hot cuppa. This video will show you how to make coffee crumb cake from scratch
Ingredients for Crumble:
1 Cup (100 gm) Chopped Walnuts
1 tsp Ground Cinnamon
1/4 Cup (50 gm) Brown Sugar
1/4 Cup (40 gm) Unslated Butter
5 tbsp (20 gm) All Purpose Flour
Ingredients for Cake:
1 Cup (160 gm) All Purpose Flour
1/2 Cup (100 gm) Castor Sugar
1/2 Cup (80 gm) Unsalted Butter
1/2 Cup (130 gm) 14% Sour Cream
2 Large Eggs
1/2 tsp Baking Powder
1/4 tsp Baking Soda
2 tsp Vanila Extract
Pinch of Kosher Salt
Follow Us:
Facebook -
Twitter -
Instagram -
Subscribe to my channel -
Canna Sour Cream Pecan Coffee Cake
This coffee cake is delicious. A must try!
Ingredients:
Crumb:
1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
Cake:
1 2/3 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1/4 cup butter (room temp)
1/4 cup cannabutter (room temp)
1/2 cup white sugar
1/2 cup canna sugar
2 large eggs (room temp)
1 ½ teaspoons vanilla extract
1 cup sour cream (room temp)