KING ARTHUR SOUR CREAM COFFEE CAKE RECIPES

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CINNAMON SWIRL BUNDT COFFEE CAKE RECIPE | ALLRECIPES



Cinnamon Swirl Bundt Coffee Cake Recipe | Allrecipes image

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories     Coffee Cake

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 1 10-inch bundt cake

Number Of Ingredients 11

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
  • Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
  • Mix the remaining 1/4 cup of white sugar with the cinnamon.
  • Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
  • Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, CarbohydrateContent 51.2 g, CholesterolContent 85.4 mg, FatContent 20.2 g, FiberContent 1.3 g, ProteinContent 5.8 g, SaturatedFatContent 10.5 g, SodiumContent 255.6 mg, SugarContent 29.5 g

SUPER FUDGY SALTED CARAMEL MOCHA LAYER CAKE | FOODTALK



Super Fudgy Salted Caramel Mocha Layer Cake | Foodtalk image

Provided by Amy Manes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 17

1 3/4 cup minus 2 tbsp all-purpose flour
2 cups minus 2 tbsp granulated sugar
3/4 cups dutch-processed cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup hot water
2 tsp espresso powder
1 cup full-fat buttermilk (room temperature)
1/2 cup vegetable or canola oil
3 large eggs (room temperature)
1 tsp vanilla extract
2 cups unsalted butter
6 cups powdered sugar
3/4 cup caramel sauce (plus more to spread between the cake layers)
1/4 tsp salt
1 tbsp milk (more if frosting is too thick)

Steps:

  • Preheat oven to 360°F. Spray three 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
  • In a small bowl, combine the hot water and espresso powder until the powder is dissolved. Set aside to cool
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add in the cooled water and espresso powder mixture. Mix until combined.
  • With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
  • Evenly distribute batter between the three pans. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter until it is light and fluffy. Add the caramel sauce and mix until combined.
  • With the mixer on low speed, add in the powdered sugar one cup at a time. Add the salt and milk (you can add more if the frosting is too thick).
  • Increase speed of the mixer to medium and beat frosting until light and fluffy.
  • Level each cake layer using a serrated knife. I like to save the scraps for toppings on ice cream or yogurt!
  • Place the first cake layer bottom side down on a flat plate or cake board. Using an offset knife, spread about ¾ cup of the frosting onto the top. Spread a tablespoon or two of caramel sauce on top of the frosting.
  • Place the second layer on top of the first. Frost the top of the second layer and spread another tablespoon or so of caramel sauce on top.
  • Place third cake layer, top side down, on top of the frosting.
  • Crumb coat the entire cake with a thin layer of frosting. Freeze cake for about 10-15 minutes to set.
  • Continue frosting cake with remaining frosting. You can drizzle a bit of caramel sauce on top if you want, or swirl in bits of caramel like I did.

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