Best Sour Cream Coffeecake Recipes

SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
• Whisk together flour, baking soda, salt, and baking powder in a bowl.
• Pulse walnuts, cinnamon, 1/4 cup sugar, and a pinch of salt in a food processor until nuts are chopped. Add melted butter and pulse once to combine.
• Beat together remaining 1 1/2 sticks butter and remaining cup sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld. Reduce speed to medium and add eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla until smooth and fluffy, about 2 minutes more in a standing mixer or 4 minutes more with a handheld. Reduce speed to low and add flour mixture, scraping down side of bowl occasionally and mixing until just combined.
• Sprinkle half of nut mixture evenly in bottom of bundt pan. Spoon half of batter over nuts and smooth with a rubber spatula. Sprinkle batter in pan with remaining nut mixture and top with remaining batter, smoothing top. Bake in middle of oven until cake begins to pull away from side of pan and a tester comes out clean, 45 to 50 minutes.
• Cool cake in pan on a rack 1 hour, then run a thin knife around outer and inner edges. Place rack on top of pan, then flip to invert cake onto rack. Cool completely.

SOUR CREAM COFFEECAKE CUPCAKES

Steps:

• 1. Insert paper liners into 18 muffin cups. Beat together butter and 2 cups sugar in large bowl. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla.
• 2. Combine flour, salt, and baking soda in medium bowl; set aside. Add to butter mixture; mix well.
• 3. Stir together remaining 4 tsps. sugar, walnuts and cinnamon in small bowl.
• 4. Fill prepared muffin cups 1/3 full with batter; sprinkle with 2/3 of the walnut mixture. Cover with remaining batter. Sprinkle with remaining walnut mixture.
• 5. Bake at 350 degrees for 25 to 30 minutes. Remove cupcakes from pan; cool on wire rack.

SOUR CREAM COFFEECAKE - (SILVER PALATE) RECIPE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan and lightly dust the inside with flour. 2. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. 3. Sift together the flour, baking powder and salt. 4. Fold the dry ingredients into the creamed mixture, and beat until just blended. Do not overbeat. 5. In a separate bowl, mix remaining 3/4 cup sugar with pecans and cinnamon. 6. Pour half of the batter into the bundt pan. Sprinkle with half of the pecan and sugar mixture. Add remaining batter and top with the rest of the pecan mixture. 7. Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. Serve warm.

BLUEBERRY-SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 350°.
• Spray an 8x8-inch cake pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, sugar, and nutmeg. Stir well to combine.
• In a smaller bowl, beat the egg slightly, stir in the sour cream, milk & vanilla.
• Make a well in the center of the dry ingredients; pour in the liquid.
• Stir well to combine.
• Fold in the blueberries.
• Spread batter evenly into prepared cake pan.
• Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Place pan on a wire rack to cool.
• Serve warm or room temperature.

LOW-FAT BLUEBERRY, SOUR CREAM COFFEECAKE

Steps:

• Heat oven to 350. Spray a 8" square baking pan w/ cooking spray. In medium bowl, whisk together sour cream, applesauce, sugar, egg, egg white and Splenda sweetener.
• In lg bowl combine flour, baking powder and baking soda. Cut butter in until crumbly. Make a well in center of mix. Pour in sour cream mix. Add blueberries and gently blend together. Spoon batter into pan.
• To make topping, in bowl, combine 1/3 cup flour, brown sugar, Splenda and melted butter until crumbly. Sprinkle evenly over batter. Bake 25 mins, or until toothpick inserted in center comes out clean.

SILVER PALATE SOUR CREAM COFFEECAKE

Steps:

• 1. Preheat oven to 350. Grease and flour a 12-cup bundt pan. 2. In a small bowl, mix ¾ cup of the sugar with the pecans and cinnamon. Set aside. 3. Cream together the butter and 2 cups of the sugar. Add eggs, blending well, then the sour cream and vanilla. 4. Sift the flour, baking powder, and salt. 5. Fold in the dry ingredients in the creamed mixture, and beat until just blended. Do not overbeat. 6. Pour one-third of the batter into the bundt pan. Sprinkle with half of the pecan mixture. Repeat. Then add remaining batter. 7. Set on the middle rack of the oven and bake for about 60 minutes, or until a cake tester inserted in the center comes out clean. (Or makes 36 cupcakes--bake at 325 for 20 minutes.)

BLUEBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat oven to 375 degrees F. Grease 8- or 9-inch round cake or pie pan.
• Rinse blueberries from mix with cold water and drain.
• For coffee cake combine muffin mix, sour cream, milk, and egg in medium bowl. Stir until servings are moistened. Spread half the batter in pan.
• Combine blueberries and preserves in small bowl. Spread half the blueberry mixture on top of the batter. Spread remaining batter over blueberry mixture. Spread remaining blueberry mixture on top, avoiding edges.
• Bake for 40 to 45 minutes for 8 inch pan (25 to 30 minutes for 9 inch pan) or until golden.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power for 15 seconds. Stir until smooth. Drizzle over hot coffee cake. Serve warm.
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WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
• To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
• Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
• Scoop the batter into the prepared pan, smoothing it to the edges.
• Stir the cranberry sauce to break up any clumps, and spread it atop the cake.
• Sprinkle the streusel evenly atop the cake.
• Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
• Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
• Yield: 2 dozen 2" squares.

WHOLE WHEAT CRANBERRY SOUR CREAM COFFEECAKE

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
• To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
• To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
• Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
• Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
• Scoop the batter into the prepared pan, smoothing it to the edges.
• Stir the cranberry sauce to break up any clumps, and spread it atop the cake. *TIP: If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.
• Sprinkle the streusel evenly atop the cake.
• Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
• Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).

SOUR CREAM COFFEECAKE LOAVES

Steps:

• For cake:.
• Combine eggs and sour cream in mixing bowl.
• Beat well.
• Remove 2/3 cup dry cake mix from box and set aside.
• Dump remainder of box onto the egg mix.
• Stir by hand till blended.
• Mixture will be lumpy and thick. That's okay.
• Spoon out half of batter into two greased loaf pans.
• Prepare filling and topping:.
• In small bowl, cut butter into brown sugar and the 2/3 cup reserved cake mix till crumbly.
• Add nuts and cinnamon.
• Now add half of this topping to the batter in the pans.
• Drop remaining batter onto filling in both pans.
• Now add the balance of the filling over the tops of the loaves.
• Bake in 350 degree F. oven for 40 to 45 minutes. Makes two 9 x 5 x 3 loaves.
• Note:.
• You can also bake this in one 9" x 13" x 2" pan.

SOUR CREAM COFFEECAKE WITH TOASTED PECAN FILLING

Steps:

• Make the topping: In a 2 quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and let cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
• Make the filling: In a food processor, pulse the pecans, both sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.
• Make the cake: Position a rack in the center of the oven and heat the oven to 350 (325 if using a dark nonstick pan). Generously butter a 10 inch tube pan with a removable bottom. In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand held mixer), beat the butter on medium speed until smooth and creamy, 1-2 minutes.
• Add the superfine sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding flour and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl, as needed.
• Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Layer on the remaining filling and then the remaining batter. (You'll have four layers of batter and three layers of filling.)
• Insert a table knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting up the blade, spacing the circles about 1 inch apart. Smooth the top with the back of the soup spoon. Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake.
• Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.