SOUR CREAM STREUSEL COFFEE CAKE RECIPES

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SOUR CREAM STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT



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

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

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

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.

SOUR CREAM-STREUSEL COFFEE CAKE RECIPE - FOOD.COM



Sour Cream-Streusel Coffee Cake Recipe - Food.com image

Make and share this Sour Cream-Streusel Coffee Cake recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/4 cups coarsely chopped walnuts
1 1/4 cups packed brown sugar
5 teaspoons cinnamon
5 teaspoons unsweetened cocoa powder
6 tablespoons dried currants
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, at room temp
1 1/2 cups sugar
3 large eggs
1 tablespoon pure vanilla extract
1 (16 ounce) container sour cream (not low fat)
1 cup powdered sugar
1 tablespoon milk
1/4 cup chopped walnuts

Steps:

  • Pre-heat oven to 350 degrees.
  • butter a bunt pan and set aside.
  • In a small bowl mix together the walnuts, brown sugar, cinnamon, cocoa and currants.
  • In a medium bowl sift together the flour, baking soda and baking powder.
  • In a large bowl beat the butter and white sugar until well blended.
  • Beat in eggs one at a time.
  • Mix dry ingredients and sour cream alternately into butter mixture.
  • Beat on high for 1 minute.
  • Pour 1/3 of the batter into the prepared bundt pan.
  • Sprinkle with half of the nut mixture.
  • Spoon 1/3 of the batter over the nut mixture, sprinkle with the remaining nut mixture and top with the remaining batter.
  • Bake for 1 hour or until a toothpick inserted in the deepest part comes out clean.
  • Remove from oven and allow to cool for 10 minutes on a rack.
  • Invert pan on the same rack and remove cake.
  • Allow to cool for 1 hour then transfer to a serving platter.
  • Whisk powdered sugar and milk in a small bowl until smooth.
  • Drizzle over coffee cake and sprinkle with nuts.
  • Serve warm or at room temp.

Nutrition Facts : Calories 974.6, FatContent 45.9, SaturatedFatContent 20, CholesterolContent 146.9, SodiumContent 762.2, CarbohydrateContent 134.2, FiberContent 4.4, SugarContent 93, ProteinContent 12.6

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