Sour Cream Coffee Cake Recipe

Posted by
Rate It!
Sour Cream Coffee Cake
Add your photo!
Ingredients
16
Count
Nutrition
402
Calories
Total time
26
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. STREUSEL TOPPING AND FILLING-.
  2. Combine the sugars, nuts, and cinnamon together.
  3. Reserve 3/4 cup to use as a filling.
  4. To the remainder add the flour, butter, and vanilla; mix well until it forms a coarse, crumbly mixture for the streusel topping.
  5. BATTER-.
  6. Preheat oven to 350°F.
  7. Prepare a 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured; set aside.
  8. In a medium bowl, lightly combine the yolks, about 1/4 of the sour cream, and vanilla.
  9. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend.
  10. Add the butter and remaining sour cream.
  11. Mix on low speed until the dry ingredients are moistened.
  12. 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.
  13. Scrape down the sides.
  14. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
  15. Scrape down the sides.
  16. Reserve about 1/3 of the batter and scrape the remainder into the prepared 9-inch springform pan.
  17. Smooth the surface, preferably with a small angled spatula.
  18. Sprinkle with the streusel filling*.
  19. Drop the reserved batter in large blobs over the streusel filling and spread evenly with a spatula.
  20. Sprinkle with streusel topping.
  21. 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.
  22. (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.
  23. Cover loosely with buttered foil after 45 minutes to prevent over browning.
  24. Let the cake cool in the pan on a rack for 10 minutes.
  25. The cake will have a level top.
  26. Loosen the sides with a small metal spatula and remove the sides of the springform pan.
  27. Cool completely before wrapping airtight.
  28. 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.
  29. *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.
  30. Either of these fruits may be placed on top of the streusel filling prior to dropping the reserved batter in large blobs.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 402.47 Kcal (1685 kJ)
Calories from fat 265.91 Kcal
% Daily Value*
Total Fat 29.55g 45%
Cholesterol 128.64mg 43%
Sodium 165.93mg 7%
Potassium 176.42mg 4%
Total Carbs 30.05g 10%
Sugars 21.57g 86%
Dietary Fiber 1.22g 5%
Protein 7.01g 14%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 8%
Iron 1.4mg 8%
Calcium 68mg 7%
Amount Per 100 g
Calories 398 Kcal (1666 kJ)
Calories from fat 262.96 Kcal
% Daily Value*
Total Fat 29.22g 45%
Cholesterol 127.21mg 43%
Sodium 164.09mg 7%
Potassium 174.46mg 4%
Total Carbs 29.72g 10%
Sugars 21.33g 86%
Dietary Fiber 1.21g 5%
Protein 6.93g 14%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 8%
Iron 1.4mg 8%
Calcium 67.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top