Sour Cream Coffee Cake. A classic cinnamon streusel coffeecake, rich with sour cream. Sour cream adds tenderness and flavor to any baked good, and this breakfast cake is no exception. Note: For a more substantial streusel-like topping, see "tips," below.
The only coffee-cake aspect of the recipe is the name. To avoid cake collapse, the wet ingredients (excluding the sour cream) need to be whipped as Absolutely wonderful coffee cake. I was a little concerned because the batter was so thick and I really couldn t swirl the streusel in as much as just. You can have Sour Cream Coffee Cake using 16 ingredients and 4 steps. Here is how you cook that.
Ingredients of Sour Cream Coffee Cake
- You need of Filling.
- It’s 1/2 cup of pecans, chopped small.
- You need 1/2 cup of Brown sugar.
- Prepare 1 1/2 tsp of cinnamon.
- You need of Cake batter.
- It’s 2 stick of butter, soft.
- It’s 2 cup of sugar.
- It’s 2 of eggs.
- Prepare 2 cup of All purpose flour.
- Prepare 1 tsp of baking powder.
- You need 1/2 tsp of salt.
- You need 1 cup of Sour cream.
- You need of Glaze.
- It’s 1 cup of Confectioner sugar.
- It’s 1/2 tsp of vanilla.
- It’s 1 1/2 tbsp of milk.
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon. This Sour Cream Coffee Cake is a tender crumb cake with cinnamon pecan topping.
Sour Cream Coffee Cake instructions
- Preheat oven to 350°F..
- In a bowl mix pecans, brown sugar, cinnamon, set aside..
- Mix flour, baking powder, salt, add alternately with the sour cream to the butter/sugar mixture while beating, add vanilla. Once mixed, pour 1/3 of batter into a sprayed bundt pan. Sprinkle 1/2 of pecan mix over layer. Add 1/3 of batter over pecans, spread, place remaining pecans over batter. Top with remaining 1/3 of batter. Bake at 350°F for 1 hour..
- Whisk together, confectioners sugar, vanilla, milk, drizzle over cooled cake..
It's one of my favorite weekend and brunch treats. The cake is soft and tender without being overly sweet and I feel like it can pass as breakfast, brunch, or even dessert. 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. A wonderful version of sour cream coffee cake.
