SOUR CREAM COFFEE CAKE RECIPE | ALLRECIPES
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
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
SOUR CREAM COFFEE CAKE CINNAMON-WALNUT SWIRL RECIPE ...
Coffee cake is a good partner to your cup of coffee. This recipe yields a tender and buttery cake that has irresistible swirls of cinnamon, walnut, & sugar.
Provided by Anni Karjala
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Make the Cinnamon-Walnut Swirl: Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Transfer the walnuts to a plate to cool. In a small bowl, mix together the walnuts, brown sugar, and cinnamon. Set aside.
- Reduce the oven temperature to 300°F. Spray a 9- or 10-in Bundt pan with nonstick cooking spray and dust with flour. Tap out any excess flour. Alternatively, spray the pan with a nonstick spray with flour in it, such as Baker's Joy or Pam with Flour.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. On low speed, mix in the sour cream and vanilla. The batter will look a little curdled at this point; that's okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
- Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous.
- Scoop 1/3 of the batter into the prepared pan. (It won't seem like enough, especially if you're using a 10-in Bundt -- that's okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.) Sprinkle half of the cinnamon-walnut mixture evenly over the batter. Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges. Sprinkle the remaining nut mixture evenly over the batter and cover with the remaining batter, spreading it evenly over the nut mixture.
- Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : CarbohydrateContent 41.40g, CholesterolContent 72.75mg, FatContent 15.54g, FiberContent 0.68g, ProteinContent 3.53g, SaturatedFatContent 9.26g, ServingSize 16.00 , SodiumContent 194.82mg, SugarContent 0.00, UnsaturatedFatContent 4.08g
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