Best 14 Sour Cream Coffee Bread Recipes

SOUR CREAM COFFEE BREAD

Steps:

• Cream butter and 2 cups sugar until light and fluffy.
• Beat in eggs, one at a time and mix thoroughly.
• Beat in sour cream and vanilla.
• Fold in flour sifted with baking powder and salt.
• Combine 4 teaspoons sugar with cinnamon and pecans and mix well.
• Spoon about one third of batter into a well greased 9" tube pan.
• Sprinkle with about three fourths of pecan mixture.
• Spoon in remaining batter and sprinkle with remaining pecan mixture.
• Bake at 350° for 1 hour, or until done.
• Remove from pan and cool on wire rack.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SOUR CREAM RHUBARB COFFEE CAKE

Steps:

• In a bowl, cream sugar, shortening and egg. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gently fold in rhubarb until evenly distributed. Spoon into a greased 13x9-in. baking pan. Combine topping ingredients until crumbly; sprinkle over batter. Bake at 350° for 45-50 minutes or until done. Cool slightly before cutting into squares

SOUR CREAM BLUEBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. square baking pan coated with cooking spray. , For topping, in a bowl, combine the brown sugar, oats and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

SOUR CREAM COFFEE CAKE

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.

EASY SOUR CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.

SOUR CREAM COFFEE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
• Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
• Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

SOUR CREAM COFFEE CAKE I

Steps:

• In a large bowl, blend together butter or margarine, white sugar, 1/2 cup brown sugar, sour cream, eggs, and vanilla. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.
• To Make Filling: Combine cinnamon and 1/4 cup brown sugar.
• Grease and flour a large Bundt pan. Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.
• Make a thick glaze by mixing together confectioners' sugar with 2 to 3 tablespoons milk until smooth. Pour over cooled cake, and add sprinkles if desired.

SOUR-CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
• In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
• Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
• Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

SOUR CREAM COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8x12 inch pan.
• In a large bowl, cream together 1 cup of the white sugar with 1 cup butter. Add the eggs and beat well. Mix in the flour, baking soda, baking powder, and sour cream, stir until just combined.
• Pour 1/2 of the batter into the prepared pan then sprinkle with 3/4 of the filling. Pour the remaining cake batter on top and sprinkle top with the remaining filling. Bake at 350 degrees F (175 degrees C) for 40 minutes.
• To Make Filling: Combine chopped nuts, ground cinnamon, and 3/4 cup white sugar and mix well.

SOUR CREAM BANANA COFFEE CAKE

Steps:

• In a small bowl, cream butter and 6 tablespoons sugar. Beat in egg and vanilla. Stir in banana and sour cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Combine the walnuts, cinnamon and remaining sugar., Spoon half of batter into a greased 6-cup fluted tube pan. Sprinkle with nut mixture; top with remaining batter. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Make the topping: In a small bowl combine 1/2 cup sugar, cinnamon, vanilla, and walnuts; set aside.
• Make the cake: Butter and flour a 9-inch springform pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, sugar, and eggs until smooth. Add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture.
• Spread half of the batter into the prepared baking pan, and sprinkle with half of the topping. Repeat with remaining batter and topping.
• Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Cool for 15 minutes, then remove sides of pan and place on a wire rack to cool completely. Serve topping side up.

SOUR-CREAM COFFEE CAKE WITH CINNAMON-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-inch nonstick tube pan. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, whisk together sour cream and baking soda.
• With an electric mixer, beat butter, sugar, eggs, and vanilla on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add flour mixture in three additions alternately with sour-cream mixture in two, beginning and ending with flour. Mix just until moistened.
• Spread a third of batter in pan; sprinkle with a third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center comes out with a few moist crumbs, 60 to 70 minutes.
• Cool in pan 30 minutes. Turn out of pan; cool, top side up, on a rack.

RHUBARB SOUR CREAM COFFEE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.