CAKE BOX RECIPES WITH SOUR CREAM RECIPES
SOUR CREAM STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 268 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 320 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 46g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "cake box recipes with sour cream recipes"
BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Calories 320 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Calories 320 calories per serving
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
See details
SOUR CREAM STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Breakfast, Brunch, Desserts
Calories 268 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Breakfast, Brunch, Desserts
Calories 268 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish. , In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
See details
BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Calories 320 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 20 minutes
Category Desserts
Calories 320 calories per serving
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
See details
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