Best Coffee Cake Recipe
Looking for best coffee cake recipes. I think I would like something with sour cream in it but not sure. Great crumble topping a must.
This cake is really easy and delicious. My mother, sister and I have all been making it for years...
Sour Cream Coffee Cake
¼ Cup Butter (unsalted)
1 Cup Sugar
½ pint Sour Cream (1 cup) – you can use low-fat if desired
1 Tsp. Vanilla
¼ Tsp. Salt
2 Cups Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
¾ Cup Chopped Walnuts
2 Tsp. Cinnamon
¼ Cup Sugar
¾ Cup Chocolate Chips (semi-sweet)
Preheat over to 350.
Cream butter. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each egg. Add vanilla.
Combine flour, baking powder, baking soda and salt. Add alternately with the sour cream blending well.
Pour half the batter into a well-greased baking pan (9 inch square, round or even a bundt pan).
Combine filling ingredients. Sprinkle half of mixture over batter in pan. Top with remaining batter and then sprinkle with remaining filling mixture. Slightly press chocolate chips and nuts down so that they stay on the cake when it is baked.
Bake at 350 for 45 minutes. Test with a toothpick – it might need a little more time in the oven (like 10 or 15 minutes).
This is a light, airy cake, despite the sour cream. I've also added almond extract to give it more almond flavor.
Sour Cream and Almond Coffee Cake
8 oz almond paste
1 1/4 c. sugar
1 c. butter, softened
1 tsp vanilla
1 c. sour cream
2 c. flour
1 tsp baking powder
3/4 tsp salt
1/2 c chopped almonds (I toast them first)
3/4 c brown sugar
1/4 c flour
1/4 c butter
Preheat oven 325. Crumble almond paste; add sugar and beat. Gradually add butter. Add 2 eggs, beating well after each one. Add vanilla and sour cream, beat until blended. Sift flour, baking powder and salt. Fold into cream mix and pour into buttered and floured 10" tube pan. Mix topping until crumbly. Sprinkle over cake. Bake 1 hr until toothpick comes out dry.
Here you go:
1/2 c. butter
1 c sugar
3 eggs, lightly beaten
1 tsp baking powder
1/4 tsp salt
1 tsp baking soda
2 c. flour, unsifted
1 c. sour cream
2 c. fresh or frozen blueberries
1 c. brown sugar
1/4 c. butter
1/4 c. flour
Preheat oven to 350. Cream butter and sugar; add eggs, baking powder, baking soda, salt. Add flour and sour cream, alternating (I mix the baking powder, soda and salt into the flour and then do this). Fold in blueberries (someties I'll save some of the flour mix to toss the blueberries but they don't tend to sink to the bottom with this recipe). Pour into buttered 13x9 pan. For topping: cream brown sugar and butter. Add flour--should be lumpy. Sprinkle on top. Bake for 30 minutes. Topping partially sinks into coffe cake. Sometimes I'll add blueberries on top instead.
My dear husband, who has a disturbing penchant for Entenmann's (and Taco Bell..... why did he marry a chowhound?), would, if pressed, choose this cake over an Entenmann's - it's really terrific, in a classic, too-good-to-be-true kind of way. Sour cream, rich flavor, and a great, never-gritty crumb topping. Though I have been meaning to try the topping with brown sugar.....
From the good folks at King Arthur, of course!
I make The Cake Bible Sour Cream Coffe Cake at least twice a year and am very fond of it. I do the frozen sliced peaches variation, which I think helps keep the cake moist for days. It also freezes beautifully. No reason, I guess, not to combine it with another recipe, but I think it's pretty great as is.