COFFEE CAKE WITH CAKE MIX AND SOUR CREAM 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.

SOUR CREAM COFFEE CAKE RECIPE | ALLRECIPES

Sour Cream Coffee Cake Recipe | Allrecipes image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories Desserts Cakes Coffee Cake Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 Bundt pan

Number Of Ingredients 12

Ingredients

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, CarbohydrateContent 43.7 g, CholesterolContent 65.9 mg, FatContent 16.4 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 8.2 g, SodiumContent 324.4 mg, SugarContent 25.3 g

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