Make the batter The bible of baking, I like to call it. Made in a 9″ pan b/c I don’t have a Bundt pan. In some bites, the crumb layer was thicker than the cake layer! 55 mins. When I make it next time, I will try a struesal topping in the bottom of the pan for a more pleasing look on the top of the cake. If so you should be able to use it however your cake will be slightly thicker and may take an extra minute or two to bake. I remember the first time I tasted a piece of coffee cake – or at least, what I thought a coffee cake meant at that time. What a wonderful cake recipe. Sprinkle the crumbs over the batter, pressingly lightly so they stick. Bake time may be a bit different so keep a close eye on it. Grease the insides of a 12-cup bundt pan using cooking oil spray. Place ½ of the remaining cake batter into prepared pan. This is taking much longer to bake. I find with recipes on this site you don’t need to adjust at all. I saw a reviewer ask if this recipe can be made into muffins and I thought, what a great idea! It makes a light dessert with a scoop of ice cream or an easy breakfast or brunch treat. Hi Jane, if you have a 9-inch square pan, I’d recommend that. Was the crumb topping more powdery before baking? If coffee cake is your new favorite way to start (or end) the day, like it is for me, give one of these other decadent treats a try: Pumpkin Sour Cream Streusel Coffee Cake has the cinnamon streusel you love in this recipe, plus a festive pumpkin flavor. Beat in softened butter until mixture is crumbly. You said you made the recipe exactly as written, so I suspect it may have been the altitude. Oct 15, 2018 - This cake recipe is from Ina Garten, the Barefoot Contessa, and it is the best recipe for coffee cake that I have made! Bake time will be different — I’d start checking it at about 45 minutes. Actually, the coffee is optional. I increased the vanilla extract, cinnamon, and brown sugar as well. Trust me. The cake is not fluffy inside but can still eat it. The cake smells (and tastes) fabulous but broke apart while trying to release it (despite lots of shortening and flour for preparation). With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Perfect! . I have 6 inch, 7 inch and 8 inch pan. Enjoy! I do think this could be made in mini bundts, but you should probably just stick to one layer of swirl. Bold claim up there I know. Hi sally could one add maple favour to this cake? Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine. On low speed, mix in the sour cream and vanilla. This so easy and delicious!!!! Add the butter, and mix on medium-low speed until the mixture resembles damp sand (about 2 minutes). Step 1: Preheat oven to 325º F. Grease the bottom and sides of 9 x 13 or 10 x 14 inch baking dish with butter or coconut oil. Skip to main content Shop; Recipes Expand ... 3/4 cup (170g) sour cream or plain yogurt, at room temperature; 1 1/4 cups (283g) milk (anything from skim to whole), at room temperature ; 3 3/4 cups (454g) King Arthur Unbleached All-Purpose Flour; Nutrition Information Instructions. I did have to make it in a springform pan instead of a bundt pan, but I baked it to 210 internal degrees (about an hour and 10 minutes) and it came out perfect. The authors write, “This is our most popular coffee cake and possibly our most popular sweet item…As you can see, it is full of tasty fat – half a pound of butter, half a pound of sour cream, and three whole eggs – which yields a mellow and moist cake crumb.” But what makes it truly special is the contrasting flavor and crunch of the cinnamon-nut swirl that runs throughout. The only change we made was to use pecans instead of walnuts (because we’d run out of the latter). Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous. Hope you enjoy the cake! Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated. There’s just two of us so prefer the 8 inch. Beat for 3-4 minutes until smooth and fluffy. Because why not? Please check on it throughout the process (but when would you not?!). Hi everyone, thought I would include some “stuff” I experienced when baking thus wonderful Bundt cake recipe of Jenn’s on her site! You can bake it ahead and have it ready for gatherings or have a slice every morning with your coffee. . My recipe for this coffee cake uses a combination of almond flour, coconut flour, and sweetener. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated. Both the filling and topping are made with brown sugar, flour, cinnamon, and softened butter. One was for my neighbor’s Birthday and the other for my husband. No … The first week of every November is all about Thanksgiving Pies. In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon. Total. I would extra walnut filling next time for some extra indulgence but the texture of this was so light and fluffy and incredible! Thank you. I recommend filling muffin liners about 3/4 full, then pressing the crumb topping mixture into the tops. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and butter. Recipe Variations - Sour Cream Coffee Cake. It was so good, … Why? Thank you!!! My husband’s new favorite dessert! Spoon the batter into the prepared springform pan, smoothing the top. I did add a tangerine glaze/icing it add that extra touch to take it to gourmet. Same thing happened the next morning—totally crumbled. It’s nice to have both great recipes in my rotation. What did I do wrong? This is definitely one of the best coffee cake recipes I have tried. Every bite of this moist coffee cake includes a generous amount of lightly spiced brown sugar streusel topping. Dense and moist It is a dream come true. one 9 1/2" tube pan or 9" square cake . Over mix? Add egg, stirring until blended. Hi Sally, I have only aluminium pans. Hmmm…. You could even try mixing a little extra flour into the topping (perhaps 2 Tbsp) so it’s a bit more stable, too. Should I make changes to the measurement of ingredients or can I just use 8 inch pan? Swirl 1/2 cup to 1 cup of jam into the batter before you top it with the streusel mixture. I just made this exactly as written and after 65 minutes is was still fairly raw in the middle. It’s much more simpler and easier to follow than others I found online. Because I’ll surely make this again. Add in eggs, vanilla extract, cinnamon and milk. https://www.marthastewart.com/1155733/sour-cream-coffee-cake How easy is that? Glad you enjoyed it, Lisa! Amazing. In a small mixing bowl, mix the brown sugar, ground cinnamon, salt, and sour cream. Already thinking of making again!! Sprinkle … Serve the cake slightly warm or at room temperature. Please LMK how they turn out if you try it! This website is written and produced for informational purposes only. I tried reducing the sugar to 1.5 cups and it was totally fine. Hi Ellen, for the best results, I’d stick with all-purpose flour. Note: For a more substantial streusel-like topping, see "tips," below. When I was mixing the dough, I compared it to the pics Jenn include’s on her website, and mine was pretty close to hers. Top with remaining cake batter. Beat in softened butter until mixture is crumbly. Drooling. 1/4 cup cold butter, diced; 1/4 cup all purpose flour; 1/2 cup brown sugar; 1 1/2 teaspoons cinnamon; Helpful tools: A pastry blender for blending butter and flour together easily; An offset spatula for spreading out the batter; Let’s make some coffee cake! Coffee cakes are usually made with baking powder or baking soda rather than yeast, require no time to let the dough rise, and bake in under an hour. You don't need to whisk out all the lumps. This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans. No lovely swirls! What about the streusel layers sinking rather than staying layered during baking? Prep. The crumb topping’s ingredients (butter, flour, & sugar) is essentially the cake’s ingredients without any liquid. The cake will keep well in an airtight container at room temperature for up to a week. I baked it for 75 minutes! You may also like our Peach Coffee Cake and Chocolate Potato Cake! Sour Cream Coffee Cake Recipe Cake and coffee… I’ve never heard of that happening so it’s a head-scratcher — I’m sorry you had a problem with it! https://www.yummly.com/recipes/streusel-coffee-cake-without-sour-cream You can make this in a 9″x13″ baking pan as well. To make the topping: Combine all of the topping ingredients, stirring until evenly crumbly. So, I have been trying to eat healthier lately. Sounds silly, but forming larger chunks with your hands (like forming a cookie dough ball) works. Sour cream keeps this coffee cake thick, rich and moist. Absolutely moist and delicious. It should keep til Friday AM wrapped in plastic wrap. Set aside. The cup you set aside is your crumb topping. Add eggs, 1 at a time, beating well after each addition. , So glad you’re enjoying the recipes — thanks for taking the time to let me know! Thanks so much for the excellent recipe. I did some searching online for a new recipe and came across this one on AllRecipes. Beat on medium speed for about 1 1/2 minutes, to aerate the cake batter and build its structure. If you don’t have a springform pan use a 9-inch (not 8-inch) square baking dish. There's a ribbon of sweet cinnamon through the center of the cake and thick crunchy cinnamon streusel over the top. The only other pan I might have used is a springform pan. Jenn! Delicious. You’ll love this cake no matter what you’re drinking with it. Let’s face it, this coffee cake will pair well with an afternoon cup o’ joe too. This cinnamon breakfast cake recipe makes enough to feed a crowd (if you’re willing to share). So I managed to save it after all! This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel. It is a recipe I will make again and again. This is a cinnamon, sugary, buttery crumb-topped coffee cake. I measured everything specifically but didn’t get that crumble effect. Everything was delicious and we enjoyed the cake this past week for breakfast. You’ll love the sugar & nut streusel swirl baked inside this Sour Cream Coffee Cake. My recipe for this coffee cake uses a combination of almond flour, coconut flour, and sweetener. Bake . With pantry staple ingredients this cake is easy to mix up. Because why not? Mix on medium speed for 5 minutes, until creamy. Thanks Sally. Coffee cakes are usually made with baking powder or baking soda rather than yeast, require no time to let the dough rise, and bake in under an hour. I had the oven light on, so I could see it rise a bit during the baking process. A recipe deriving both cake and crumb topping from the same mixture was a selling point for me. 15 mins. , Omg this turned out so well thank you sally. I was a little girl, sitting in a small lovely coffee shop in Napa Valley, and I kept staring at the large pieces of cakes … What can I do differently next time? Hope that helps! Took about 27-29 minutes in a Breville small pro. I added butterfinger chips to my topping. This recipe takes the cake! Beat mixture just until blended, and add vanilla. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Perhaps it was too warm of a day. Add in eggs, vanilla extract, … It worked great! This Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel. To begin, make the cinnamon-walnut swirl. After one bite of this coffee cake, breakfast will seem like a real treat. Thought I would make a dozen of these to give gift wrapped for my neighbors for the holidays. Recipe Ingredients: 1 cup butter, softened 1 1/2 cups cane sugar 3 eggs at room temperature 1 Tbsp. (The one I use and love is explained right here— #7). makes approximately 18 servings. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This will be a staple in our house! Sour cream keeps this coffee cake thick, rich and moist. It’s considered a wet ingredient. Cool the cake in the pan for 15 minutes. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! I was wrong. Bake for 65 to 75 minutes, or until a cake tester comes out clean. Great taste, but a few family members who tasted it including myself all thought there was way too much butter in this. Thank you for bringing wonderful flavors to our home especially during these troubled times. This recipe has been a lovely way for my newly retired best friend & I to revisit baking as a shared activity every 3 weeks or so. Hi RH, The top may look different than mine; I would test with a toothpick to see if it’s done. This coffee crumb cake is so moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! My cake was ready slightly under the 50-min mark. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake. I’ll turn up the temperature and make high altitude adjustments as well. Not sure that the flour had an impact, but I always have great luck baking with King Arthur Flour. Thanks! In retrospect I should have the doubled the streusel for a round cake – next time! i made it with my heritage white/wheat and it’s DELISH. I used White Lilly AP flour, our Southern standard for baking. Who knows if it will last two weeks?? Beat in flour mixture alternately with sour cream. Add the eggs, one at a time, beating well after each addition until the mixture is homogenous. Hi Harper, You can use a maple extract if you wish or just add a maple glaze on top. Hope that helps! Click HERE to save recipe to pinterest! Yep! Yummy! Work the softened butter into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. The flavor is so good. What makes this coffee cake so easy is that the crumb-topping and cake batter all start in the same bowl. Cover with the remaining batter, spreading it evenly over the nut mixture. Thanks for the tips! Mix until just barely … Today’s coffee cake is an easy-to-follow recipe. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and … Thank you. pecans to the interior swirl. The batter is very thick. Here’s what happened with this cake: I followed the recipe closely and the cake baked up beautifully. I toothpick tested, etc. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. If you treated the pan thoroughly, it may mean that it’s time for a new one. This crumb cake would have enough batter though. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. This cake was gone in 1 day!! It’s the same thing with a different name. Would I be able to make this coffee cake into muffins? Preheat oven to 350°F (177°C). I was looking for a cake comparable to one I had at a Marriott hotel. Then pressing the crumb, moist and dense, just crumbly written and after minutes. Scratch while providing quality recipes and I ’ d start checking it at about 45 minutes in bowl. Beating gently to combine pan I might have used is a mouthful to go gluten free for my and. Note: for a more substantial streusel-like topping, see `` tips, '' below aside. And reduce the recipe, & comments, which will be different I! A 9×13 a mouthful was cold and snowy outside and I ’ d stick with all-purpose flour different keep. 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