APPLE SOUR CREAM COFFEE CAKE RECIPES

Name: Sour Cream Coffee Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature; 1 1/2 cups granulated sugar; 3 extra-large eggs at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/4 cups sour cream; 2 1/2 cups cake flour (not self-rising); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 cup light brown sugar, packed; 1/2 cup all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon kosher salt; 3 tablespoons cold unsalted butter, cut into pieces; 3/4 cup chopped walnuts, optional; 1/2 cup confectioners' sugar; 2 tablespoons real maple syrup

SOUR CREAM COFFEE CAKE RECIPE | INA GARTEN | FOOD NETWORK

Sour Cream Coffee Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Steps:

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

BLUEBERRY SOUR CREAM COFFEE CAKE RECIPE: HOW TO MAKE IT

Blueberry Sour Cream Coffee Cake Recipe: How to Make It image

Holiday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Total Time 01 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter. , Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 448 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 114mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 68g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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