Extra Crumb Cinnamon Strusel Sour Cream Coffee Cake. Extra Crumb Cinnamon Struesel Sour Cream Coffee Cake…this recipe is a mouthful. A mouthful meaning it takes a really long time to say, and that you will keep your mouth full as soon as this gets out of the oven. So, I have been trying to eat healthier lately.
There are SO many delicious recipes here that begin and end with. It may be a bit lumpy. As it incorporates, add half of the sour cream mixture. You can have Extra Crumb Cinnamon Strusel Sour Cream Coffee Cake using 22 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Extra Crumb Cinnamon Strusel Sour Cream Coffee Cake
- You need of Cinnamon Strusel Topping.
- It’s 1 1/4 cup of granulated sugar.
- You need 1 1/2 cup of all-purpose flour.
- Prepare 1 tbsp of ground cinnamon.
- You need 6 tbsp of butter- melted.
- It’s of Brown Sugar Filling.
- You need 1 cup of packed Brown sugar.
- Prepare 1 1/2 tbsp of ground cinnamon.
- It’s 1/4 tsp of ground nutmeg.
- Prepare 3 tbsp of cocoa powder.
- Prepare 1/4 tsp of salt.
- It’s of Cake.
- It’s 1 1/2 of sticks butter – softened.
- You need 1 1/2 cup of granulated sugar.
- Prepare 1/3 cup of packed Brown sugar.
- It’s 2 tsp of vanilla extract.
- It’s 3 of large eggs.
- You need 3 3/4 cup of all-purpose flour.
- You need 2 1/2 tsp of baking powder.
- Prepare 3/4 tsp of salt.
- It’s 3/4 cup of sour cream.
- Prepare 1 1/2 cup of milk.
Mix until barely incorporated and add the. 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. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for one minute until creamy.
Extra Crumb Cinnamon Strusel Sour Cream Coffee Cake instructions
- Preheat oven to 350º.Place rack in the upper third of oven. Line a 13×9 pan with parchment paper. Spray lightly..
- For the cinnamon Struesel topping: In a medium bowl. Whisk together the sugar , flour, cinnamon. Stir in butter. Until evenly coated. For the Brown sugar filling : mix all ingredients in a small bowl. Set aside..
- For the Cake: Use an electric mixer with paddle. Beat together butter and sugars until well combined about 4 minutes. Add eggs one at a time. Beating 1 minute after each one. Scrape sides of bowl. In a small bowl whisk together flour, b. Powder, salt.In another bowl whisk milk and sour cream. Until combined..
- With mixer on low. Add 1/3 of the flour mixture to the batter. As it is mixing add 1/2 of the milk mixture. Repeat until it is all in. Scrape down sides of bowl..
- Spread 1/2 the batter on the bottom of your pan. Making sure you spread it ti edges Sprinkle your Brown sugar filling on top of the batter. Dallop the rest of your cake batter on top. Using a spatula spread batter across the pan. Using a knife gently swirl the filling into the batter.Sprinkle all of your topping mixture on top of your cake..
- Bake 50 – 55 minutes. Or until cake is golden brown & toothpick comes out clean. Allow to cool. Cake wilk last 4 -5 days at room temperature..
Cream butter and sugar first, add eggs one at a time, then vanilla. Add sour cream and flour mixture alternately, beginning and ending with flour. This classic coffee cake recipe is from Jacqueline at Go Go Go Gourmet, a food blog dedicated to busy moms who enjoy baking, cooking, and entertaining. The coffee cake is buttery, light, fluffy, and features a sweet ribbon of melty cinnamon through the center. For the Cake: Use an electric mixer with paddle.
