Indulgent Recipes for Sour Cream Coffee Cake
Are you ready to indulge in a delicious and decadent treat? Look no further than sour cream coffee cake! This delightful dessert is perfect for any occasion, whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself to something sweet. In this article, we’ll explore some mouth-watering recipes for sour cream coffee cake that will leave you craving for more.
Classic Sour Cream Coffee Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the streusel topping:
- 1⁄2 cup all-purpose flour
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, melted
- 1⁄2 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- In a small bowl, combine the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if desired) to make the streusel topping.
- Pour half of the batter into the prepared cake pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve this classic sour cream coffee cake for breakfast or dessert, and watch as it disappears within moments!
Sour Cream Coffee Cake with Blueberry Swirl
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries
For the streusel topping:
- 1⁄2 cup all-purpose flour
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, melted
- 1⁄2 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the fresh blueberries.
- In a small bowl, combine the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if desired) to make the streusel topping.
- Pour half of the batter into the prepared baking pan, spreading it evenly. Sprinkle half of the streusel topping over the batter. Repeat with the remaining batter and streusel topping.
- Use a knife to swirl the blueberries through the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Sour Cream Coffee Cake Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the streusel topping:
- 1⁄2 cup all-purpose flour
- 1⁄2 cup packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup unsalted butter, melted
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
- In a small bowl, combine the flour, brown sugar, cinnamon, and melted butter to make the streusel topping.
- Spoon the batter into the prepared muffin tin, filling each cup about 2⁄3 full. Sprinkle the streusel topping over the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful sour cream coffee cake muffins as a grab-and-go breakfast or a delicious afternoon snack!
Final Thoughts
Sour cream coffee cake is a delectable treat that is sure to satisfy your sweet tooth. Whether you prefer the classic version, one with a blueberry swirl, or muffins for a convenient on-the-go option, these recipes are sure to impress. So, go ahead and indulge in the irresistible flavors of sour cream coffee cake – it’s a truly indulgent experience you won’t want to miss!
Note: This article is written in markdown format for easy readability and formatting.
FAQ
1. What are the ingredients for the Classic Sour Cream Coffee Cake?
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
2. How do I make the streusel topping for the Classic Sour Cream Coffee Cake?
- In a small bowl, combine 1⁄2 cup all-purpose flour, 1⁄2 cup packed brown sugar, 1⁄2 teaspoon ground cinnamon, 1⁄4 cup melted unsalted butter, and 1⁄2 cup chopped nuts (optional).
3. What is the baking temperature and time for the Classic Sour Cream Coffee Cake?
- Preheat the oven to 350°F (175°C) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
4. Can I add blueberries to the Sour Cream Coffee Cake?
- Yes, you can add 1 cup of fresh blueberries to the batter to make a Sour Cream Coffee Cake with Blueberry Swirl.