Best 11 Sour Cream Coffee Cake Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Satisfy your sweet tooth with the indulgent flavors of Sour Cream Coffee Cake II, a delectable treat that offers a perfect balance of tangy and sweet. This delightful cake is a symphony of textures, featuring a moist and tender crumb encrusted with a crunchy cinnamon crumb topping. With its easy-to-follow recipe and minimal preparation time, Sour Cream Coffee Cake II is an ideal choice for novice and experienced bakers alike. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving more.

Here are our top 11 tried and tested recipes!

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This can literally be thrown together at the last minute. I couldn't tell you how many times I have made this cake but there is never a crumb left. Great for a get together for coffee and a chat.

Provided by bert2421

Categories     Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup softened butter or 1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups sour cream (500 mg tub)
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1/4-1/2 cup chopped nuts

Steps:

  • Prepare the topping first and set aside.
  • Preheat oven to 350°.
  • Grease and flour tube or bundt pan (I just spray with Pam).
  • Sift dry ingredients and set aside.
  • Combine butter and sugar.
  • Add eggs and vanilla.
  • Beat well.
  • Stir in dry ingredients.
  • Fold in sour cream.
  • Pour 1/2 batter in pan; top with 1/2 topping.
  • Pour remaining batter in pan and top with rest of topping.
  • Bake 45-50 minutes or until toothpick inserted in cake comes out clean.

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

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, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

You can't go wrong with a classic -- and this one hits all the right notes. Warm spices like cinnamon, nutmeg and mace are nicely offset by the richness and tang of sour cream. Walnuts add crunch to the surprise layer of streusel inside the cake.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups unbleached all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract

Steps:

  • Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
  • Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
  • Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

SOUR CREAM COFFEE CAKE II



Sour Cream Coffee Cake II image

Simple to make coffee cake that tastes great! My friends and I have been passing this around for years!

Provided by Irene

Categories     Desserts     Cakes     Coffee Cake Recipes

Yield 12

Number Of Ingredients 10

1 cup white sugar
1 cup butter, softened
3 eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ cup sour cream
1 cup chopped walnuts
¾ cup white sugar
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 47.4 g, Cholesterol 91.4 mg, Fat 25.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 12 g, Sodium 334.9 mg, Sugar 29.6 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 17

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

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 COFFEE CAKE



Sour Cream Coffee Cake image

This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.

Provided by CountryLady

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1/2 cup brown sugar
1/2 cup chopped toasted pecans
1 teaspoon cinnamon

Steps:

  • Cream butter with sugar in a large bowl& beat until light.
  • Beat in eggs one at a time.
  • Add vanilla.
  • Sift together flour, baking powder& soda in a medium bowl.
  • Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
  • Spoon half the batter into a buttered 8 inch baking dish.
  • Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
  • Top with remaining batter& sprinkle with rest of the brown sugar mixture.
  • Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
  • Let cool at least 10 minutes before serving.

Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

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

Provided by Caryn

Categories     Breads

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1/3 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 cup walnuts or 1 cup pecans, chopped
1 1/2 teaspoons cinnamon
1/2 cup unsifted cake flour
4 tablespoons unsalted butter, softened
1/2 teaspoon vanilla
4 large egg yolks ((2 full fluid ounces)
2/3 cup sour cream
1 1/2 teaspoons vanilla
2 cups unsifted cake flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened

Steps:

  • STREUSEL TOPPING AND FILLING-------------------.
  • Combine the sugars, nuts, and cinnamon together.
  • Reserve 3/4 cup to use as a filling.
  • To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
  • BATTER-------------------.
  • Preheat oven to 350°F.
  • Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
  • In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
  • In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
  • Add the butter and remaining sour cream.
  • Mix on low speed until the dry ingredients are moistened.
  • Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
  • Scrape down the sides.
  • Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  • Scrape down the sides.
  • Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
  • Smooth the surface, preferably with a small angled spatula.
  • Sprinkle with the streusel filling*.
  • Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
  • Sprinkle with streusel topping.
  • Bake 55 to 65 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
  • (Move aside a small patch of streusel before testing.) The cake should start to shrink from the sides of the pan only after removal from the oven.
  • Cover loosely with buttered foil after 45 minutes to prevent over browning.
  • Let the cake cool in the pan on a rack for 10 minutes.
  • The cake will have a level top.
  • Loosen the sides with a small metal spatula and remove the sides of the springform pan.
  • Cool completely before wrapping airtight.
  • If you wish to remove the bottom of the pan, slide a cardboard round at least 9 inches in diameter between the parchment and the bottom when the cake is completely cool.
  • *Optional: 1 heaping cup of sliced 1/4-inch thick Granny Smith Apples sprinkled with 2 teaspoons lemon juice OR 1 heaping cup of frozen peaches, thawed on paper towels and slice 1/4 inch thick while still partially frozen.
  • Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.

Nutrition Facts : Calories 670.4, Fat 39.2, SaturatedFat 18.9, Cholesterol 174.4, Sodium 196.3, Carbohydrate 74.2, Fiber 1.9, Sugar 37.7, Protein 8

SOUR-CREAM COFFEE CAKE



Sour-Cream Coffee Cake image

Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.

Provided by Robert Farrar Capon

Categories     dessert, side dish

Time 1h

Yield About 12 servings

Number Of Ingredients 13

1/2 cup/113 grams unsalted butter at room temperature
1 1/4 cups/260 grams sugar
2 large eggs
1 1/2 cups flour/188 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups/300 grams sour cream
1 teaspoon vanilla
1/2 cup/104 grams sugar
2 teaspoons all-purpose flour
1 tablespoon cinnamon
1/3 cup/70 grams chopped pecans or walnuts

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.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams

CLASSIC SOUR CREAM COFFEE CAKE



Classic Sour Cream Coffee Cake image

Savor a classic! A brown sugar, nut and spice filling is layered and baked in a rich sour cream coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 16

Number Of Ingredients 16

1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
1/4 cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
  • In small bowl, mix all Filling ingredients; set aside.
  • In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
  • Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
  • Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  • Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Nutrition Facts : Calories 430, Carbohydrate 60 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 1 g

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

Surprise! There's a fantastic fruity filling hiding in this rich coffee cake.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 16

Number Of Ingredients 13

Fruit-Nut Filling
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
3 egg
1 1/2 cups sour cream
1 teaspoon vanilla
1 teaspoon almond extract
Almond Powdered Sugar Glaze

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
  • Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.

Nutrition Facts : Calories 385, Carbohydrate 50 g, Cholesterol 85 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg

EASY SOUR CREAM COFFEE CAKE



Easy Sour Cream Coffee Cake image

This coffee cake is a favorite for breakfast or brunch. I've also taken it to potlucks and served it as dessert. Tender slices feature an appealing crunchy filling.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
1 teaspoon each almond, lemon and vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/3 cup chopped pecans
3 tablespoons sugar
1 tablespoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 349 calories, Fat 17g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 265mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Prep your ingredients: Before starting, measure and gather all the necessary ingredients. Use room temperature ingredients, especially butter, eggs, and sour cream, to ensure even mixing and a smooth batter.
  • Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the mixture, resulting in a tender and moist crumb.
  • Add eggs one at a time: Gradually add the eggs one at a time, beating well after each addition. This prevents the eggs from curdling and ensures a smooth and well-blended batter.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, alternating with buttermilk or sour cream. Do not overmix; just mix until the ingredients are combined.
  • Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon, and butter. Use a fork or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the batter before baking.
  • Bake until golden brown: Bake the coffee cake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly before serving.

Conclusion:

Sour cream coffee cake is a classic and beloved treat with a tender crumb, sweet streusel topping, and a hint of tanginess from the sour cream. With careful preparation and attention to detail, you can create a delicious and comforting coffee cake that will impress your family and friends. Whether you're enjoying it for breakfast, brunch, or dessert, this recipe is sure to become a favorite.

Related Topics