MOIST CHOCOLATE CAKE RECIPE SOUR CREAM RECIPES

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BEST SOUR CREAM COFFEE CAKE RECIPE - MOIST & DELICIOUS ...



BEST Sour Cream Coffee Cake Recipe - Moist & Delicious ... image

Buttery, moist Sour Cream Coffee Cake, swirled and topped with a cinnamon pecan streusel topping and drizzled with sweet vanilla sour cream glaze, this is how every morning should start, don't you think? This Old Fashioned Coffee Cake was grandmother's favorite to make, and always brought smiles to everyone who was able to enjoy it. 

Provided by Michaela Kenkel

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1

Number Of Ingredients 18

FOR THE CAKE:
1 cup butter, softened (2 sticks)
1 cup sour cream
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups flour
FOR THE CINNAMON/NUT STREUSEL:
1 cup chopped nuts (I used pecans – walnuts work really well, too!)
2 1/2 teaspoons cinnamon
1 1/2 teaspoons sugar
FOR THE SOUR CREAM GLAZE:
1/2 cup powdered sugar
1/4 cup sour cream
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F. and grease a bundt pan, set aside.
  • With a mixer, cream together butter, sugar and sour cream until fluffy.
  • Mix in beaten eggs and vanilla until combined.
  • Sift together flour, baking soda, baking powder and salt, and add to wet mixture, beating well.
  • Toss the ingredients for the Cinnamon Nut Streusel together and add 1/3 of the mixture to the prepared bundt pan. Top with 1/3 of the cake batter, and continue to alternate batter and streusel mixture, ending with batter.
  • Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool in cake pan for a few minutes before inverting onto a plate to cool the rest of the way.
  • Enjoy as is, or glaze with sour cream glaze, by mixing the glaze ingredients together until they are the desired thickness, and spooning over the cooled cake.

Nutrition Facts : Calories 475 calories, CarbohydrateContent 51 grams carbohydrates, CholesterolContent 86 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1, SodiumContent 316 grams sodium, SugarContent 32 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat

CHOCOLATE SOUR CREAM CAKE (DOCTORED CAKE MIX) - MY CAK…



Chocolate Sour Cream Cake (Doctored Cake Mix) - My Cak… image

Nobody would believe that this decadent chocolate cake all starts with a simple mix!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

** For a deeper chocolate taste you can add 1 tablespoon cocoa powder and replace the water with 1 cup hot strong brewed or instant coffee.
1 Devil's Food Cake Mix ( I sift the cake mix, but it is optional)
1 cup all purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 cup sour cream
1 cup water (We usually replace the water with 1 cup of hot brewed or instant coffee, it enhances the chocolate flavor.)
3 whole eggs
2 1/2 teaspoons vanilla
1/2 cup (108g) vegetable oil

Steps:

  • In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, oil, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
  • Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees for 22-25 minutes or until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.

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