Best Cinnamon Sour Cream Coffee Cake Recipes

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.

CINNAMON-WALNUT TOPPING FOR SOUR-CREAM COFFEE CAKE

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

CINNAMON SOUR CREAM COFFEE CAKE

Steps:

• Combine the walnuts, 1 tsp cinnamon and 2 TB sugar together and set aside.
• Mix the butter, sugar and eggs together until fluffy. Blend in the sour cream.
• Sift the flour, soda and baking powder together. Mix into the creamed mixture and blend well. Add the vanilla.
• Spoon half of the batter into a greased and floured tube or bundt pan. Sprinkle half of the cinnamon mix over the batter (the batter will be thick). Spoon in the remaining batter and top off with the remaining cinnamon mix.
• Place the pan in a COLD oven. Set to 350 degrees, then bake for about 55 mins until a toothpick comes out clean.
• Serve warm or cold.

SOUR CREAM COFFEE CAKE (CINNAMON STREUSEL) - THE CHUNKY CHEF

Steps:

• Preheat the oven to 350°F. Butter a 9x9 baking pan and set aside.
• HowToSection STREUSEL Array
• HowToSection CAKE Array
• HowToSection GLAZE Array

CINNAMON SWIRL SOUR CREAM COFFEE CAKE

Steps:

• Read entire recipe, then prep ingredients and gather all ingredients and utensils needed.
• Grease well and flour (or use a baker's cooking spray) a 12-cup bundt pan or 10-inch tube pan.
• For the batter: In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add 1 teaspoon vanilla and blend well.
• In large bowl, sift together flour, baking powder, salt and baking soda.
• Place oven rack in middle position and preheat oven to 350 degrees F.
• Add 1/3 of the flour mixture to the creamed mixture and mix well.
• Add half of the sour cream and 1/2 of the milk and mix well.
• Add 1/2 of the remaining flour mixture and mix well (scrape down as needed.)
• Add remaining sour cream and milk and mix well.
• Add remaining flour and mix well.
• Pour 1/2 the batter into prepared pan.
• In a small bowl, mix together well, brown sugar, cinnamon and pecans.
• Sprinkle pecan mixture evenly over batter in pan.
• Spoon remaining batter into pan, smooth evenly.
• Insert a dinner knife (or small off-set spatula) into batter and draw through in an "S" motion, around the pan, to create a swirl of the cinnamon filling through the cake.
• Bake at 350 degrees F for 50 to 55 minutes, rotating once after 30 minutes. Cake is ready to remove from oven when a wooden toothpick inserted 1 inch from edge comes out clean.
• Remove from oven and allow to cool in pan for 10 minutes.
• Remove from pan, place on wire cooling rack and allow to cool completely.
• Place cooled cake on cake stand or plate and prepare drizzle.
• In a small bowl, mix together until smooth, 1 cup powdered sugar, 4 teaspoons milk and 1/4 teaspoon vanilla.
• Slowly spoon over cake and allow to drip down the side.
• Store loosely covered (with a cake dome or in a covered cake carrier, etc...)