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How To make Sour Cream Coffee Cake1
1 1/2 c Sugar
3/4 c Margarine or butter, softene
3 Eggs
1 1/2 ts Vanilla
3 c All-purpose* or
-Whole wheat flour 1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Salt
1 1/2 c Sour cream
-----------------------------APPLE-NUT FILLING----------------------------- 1 1/2 c Chopped apples
1/3 c Packed brown sugar
1 tb All-purpose flour
2 tb Margarine or butter
1/4 ts Ground nutmeg
1/8 ts Salt
1/2 c Finely chopped nuts
brOWN SUGAR FILLING:
1/2 c Packed brown sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground cinnamon
GLAZE:
1/2 c Powdered sugar
1/4 ts Vanilla
1 1/2 ts Milk
*if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. brOWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.
How To make Sour Cream Coffee Cake1's Videos
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.
Deli Style Sour Cream Coffee Cake with Toasted Walnut Streusel and Special Ingredients!
Original New York Delicatessen Style Sour Cream Coffee Cake: Special extra ingredients and Toasted Walnut Streusel!
Printable recipe at the end of this description:
Good copies of this coffee cake found it's way all over America known as Sour Cream Coffee Cake, but this is the original real deal, always the biggest seller of the non-yeast coffee cakes.
You won't taste any single one of the ingredients, but their combination is a unique old world comfort flavor you can only dream about these days. It can awaken memories, or become a memory you'll compare other coffee cakes to forever.
It's really quick to make too since it's not yeasted there is no rise time, about an hour from start to finish and mostly waiting for it to bake. What a great way to use up that sour cream!
If you only make one of my treasured quick-bread recipes this should be it. The simplicity of it's deliciousness will make a believer out of you, truly the Taste Tells the Tale.
It's really quick to make too since there is no time spent waiting for it to rise, about an hour from start to finish and mostly waiting for it to bake. What a great way to use up that extra sour cream!
You should have everything already except maybe Almond extract, which is a little pricey but is so strong that only a few drops is ever used, so a small bottle can last you a year of of everyday coffee cake!
1 9x5 Loaf Pan
240g Unbleached Pastry or All Purpose Flour
8oz Unsalted Butter
250g White sugar
100g (2 Large Eggs)
1 tsp Pure Vanilla Extract
2 drops Almond Extract*
2 tsp Lemon Zest*
1/4 tsp Kosher or Sea Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
Pinch Nutmeg*
34g Whole Milk
210g Sour Crème
STRUSEL-
1/2Cup Light Brown sugar
2TB White Sugar
2tsp Cinnamon
1/2 Cup Toasted Walnuts
1/4 tsp Mace
50-80 min @ 350F
#baking #bread #coffeecake #recipes #breadrecipe #breadmaking #quickbread #coffeecakerecipe #yummyrecipes #bakerystyle #bakingrecipes #preppykitchen #delistyle #yum
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!
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Classic Coffee Cake | Gemma's Bigger Bolder Baking
My Classic Coffee Cake is overloaded with streusel and maple glaze!
Get the WRITTEN INSTRUCTIONS:
Get my BONUS RECIPE VIDEO for Chocolate Rice Pudding:
SUBSCRIBE HERE:
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Hi Bold Bakers! One of my favorite things to teach is how to make the things you think you can only buy at your local store. My Classic Coffee Cake is definitely like what you can buy in the store — but better and easier to make than you think. It comes complete with a thick layer of cinnamon pecan streusel and a sweet maple glaze that will wow any brunch! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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GET THE WRITTEN RECIPE (includes instructions and measurements): Available Thursday, October 18th at 8:30am PT
~ my best sour cream cinnamon coffee cake ~
This cake is so good! You will love the taste and aroma of this delicious sour cream coffee cake! Enjoy! RECIPE FOLLOWS:
Sour Cream Coffee Cake:
1 1/2 cups sugar
3/4 cup softened butter
3 eggs
1 1/2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350F
Grease a tube pan, or Bundt pan, or two 9x5x3 loaf pans
Prepare Filling (below), set aside
Beat sugar, butter, eggs and vanilla in a large bowl for two minutes, scraping bowl occasionally.
Beat in the flour, baking powder, baking soda and salt alternately with the sour cream on low speed.
Spread 1/2 the batter into prepared pan(s). Sprinkle with half the filling. Top with remainder of batter. Then top with remainder of filling. Swirl gently with table knife to distribute filling.
Bake for 40 minutes, testing with tooth pick after 35 minutes. If top gets too brown, cover with sheet of foil.
Cool on rack and top with glaze.
Glaze:
2/3 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk or cream
Mix all ingredients until smooth (add more milk or sugar as needed). Pour over cooled cake.
FILLING: (SEE NOTE BELOW)
1/2 cup packed brown sugar
1/2 cup finely chopped nuts
1 1/2 teaspoon cinnamon
Combine ingredients and spread over batter.
NOTE: The raspberry filling tasted fine, but the cinnamon filling complemented the cake and glaze to perfection!
Sour Cream Coffee Cake
My first cake eating with nuts and enjoyed it! I will definitely be trying more recipes with nuts in it.
Sour Cream Coffee Cake Recipe
Topping
1/3 cup brown sugar
1/4 cup sugar
2 tsp. cinnamon powder
1/2 cup chopped pecans I used walnuts
Cake
1/2 cup butter. softened
1 cup sugar
2 eggs
1 cup (8oz) sour cream
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt