Sour Cream Coffee Cake
Chef Kelly Geller shows you how to make one heck of a moist Sour Cream Coffee Cake. Bake it, serve it, make friends for life. Here's the full recipe:
Serves 12-18
INGREDIENTS
For Batter
2 cups sugar
2 sticks unsalted butter, room temperature
2 eggs
2 egg yolks
2 tsp vanilla extract
zest of 2 oranges
2 cups sour cream
2 cups all-purpose flour
1 cup cake flour
¾ tsp baking soda
1 tbsp baking powder
2 tsp kosher salt
For Crumble Topping
1½ cups all-purpose flour
1½ cups brown sugar
2½ tsp cinnamon
½ tsp nutmeg
1 tsp kosher salt
½ tsp baking powder
2 sticks unsalted butter, cubed & chilled
Equipment
nonstick cooking spray
piece of parchment cut longer than length of pan
piece of parchment cut longer than width of pan
all-purpose flour
9 x 13 baking pan
HOW-TO
Prepare Pan
Coat pan with nonstick cooking spray
Lay one piece of parchment across length of pan, over hanging the sides. Coat with nonstick spray
Repeat with remaining piece of parchment, laying it across width. Coat with nonstick spray and all-purpose flour, shaking out excess
Make Batter
In a medium bowl, combine dry ingredients. Whisk to thoroughly combine and set aside
In the bowl of a standing mixer fitted with the paddle attachment, beat butter and sugar on high until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in orange zest and vanilla. Scrape down bowl
With mixer on low speed, alternate adding in dry ingredients and sour cream. Begin with ⅓ of the dry ingredients, beat to combine, add ½ of the sour cream, beat to combine.
Repeat steps, finishing with dry ingredients. Scrape down bowl. Beat batter for 15 seconds. Set batter aside
Make Crumb Topping, Layer & Bake
In the bowl of a food processor, combine dry ingredients. Pulse to thoroughly combine
Add butter and pulse until mixture resembles coarse meal, about 30, 1-second pulses
Spread ½ of cake batter evenly into prepared pan. Top with ½ of the crumb mixture
Spread remaining cake batter, then top with remaining crumb mixture
Bake for 50-60 minutes, rotating halfway through bake time. Cake is done when a skewer inserted into the center come out clean. Remove from oven to a cooling rack. Cool for 30 minutes
To Serve
Remove cake from pan to a cutting board by grasping long sides of the parchment paper
Pumpkin Sour Cream Coffee Cake
Pumpkin Sour Cream Coffee Cake!! An extra moist #pumpkin spice cake (made from scratch) is topped with an amazing cinnamon crumb topping.
Pumpkin Sour Cream Coffee Cake Recipe
This amazing Pumpkin Sour Cream Coffee Cake is extra moist and full of spice and pumpkin flavor. Enjoy at breakfast with a cup of coffee or for dessert!
Recipe Name: Pumpkin Sour Cream Coffee Cake
Recipes by: The Novice Chef Blog
Full Recipe:
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Aunt Eileen’s Sour Cream Cake - This recipe is ridiculously easy and SO GOOD!
Aunt Eileen’s Sour Cream Cake - This recipe is ridiculously easy and SO GOOD!
This is one of those quick cake recipes that lives on the side of our fridge... it's an easy cake to make after supper or for a pot luck / bake sale. Julie's aunt wrote out the sour cream spice cake recipe for Julie years ago and it was a regular bake in our kitchen. Some people call this an easy chocolate chip cake recipe or easy cinnamon coffee cake, cinnamon sour cream cake. Doesn't really matter what you call it, the cake is eaten before you can decide.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1⅓ cup) flour
7 mL (1½ tsp) baking powder
5 mL (1 tsp) baking soda
5 mL (1 tsp) cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 180º C (350ºF)
Grease a 9x13 cake dish
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.
Mix in the sour cream
Pour batter into prepared cake dish and top with chocolate chips and sprinkle on reserved sugar.
Bake for about 30 minutes - or until cake tester comes out clean.
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Adding Sour Cream To Cake Mix
Sour cream is an excellent addition to the cake because it mainly adds flavor, texture, and moisture. Also, it is a tangy and creamy product of fermented cream. Because of that, it has numerous essential nutrients.
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1936 SOUR CREAM Raisin Cake
1936 Sour Cream Raisin Cake - Welcome Friends! Welcome to another Sunday morning and our old cook book show. Today we're going to do another recipe out of the Walsh County cookbook, published in 1936. This is from Walsh County Grafton North Dakota and today we're going to do a sour cream raisin cake. I really like sour cream cakes they get all of their fat from the sour cream, they're usually really moist and have a nice texture.
Ingredients:
250 mL (1 cup) sour cream
250 mL (1 cup) white sugar
2 egg yolks beaten
500 mL (2 cups) flour
5 mL (1 tsp) soda
2 mL (½ tsp) salt
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
2 mL (½ tsp) vanilla
250 mL (1 cup) raisins, ground fine
2 egg whites, stiffly beaten
Method:
Pre heat oven to 180ºC (350ºF)
Mix sugar and sour cream into beaten egg yolks.
Stir in soda, salt, and spices.
Mix in the flour, add raisins and food in stiffly beaten egg whites.
Scrape into a greased 9x9” cake pan.
Bake for 25-35 minutes or until a tester just comes out barely clean.
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