Mix walnuts 1 2 cup sugar and ground cinnamon in a separate bowl. This sour cream coffee cake recipe made in a bundt pan is perfect for any kiddush or sunday brunch.
This Traditional Sour Cream Coffee Cake Recipe Has A Tender Crumb And A Cinnamony Nut Streusel The Per Coffee Cake Sour Cream Coffee Cake Coffee Cake Recipes
Beat in the eggs one at a time then stir in the sour cream and vanilla.
Coffee cake with sour cream. Remember to add the streusel to the middle and top of the cake not the bottom of the pan. You can also store in the refrigerator in an airtight container or again with plastic wrap and foil and it should be good for up to a week. Continue beating until ingredients integrate into a batter.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes until. In a separate bowl whisk together the flour baking soda and baking powder. Make the pecan topping by combining the ingredients in a bowl.
Add dry ingredients to butter mixture and mix just until combined. Bake at 350 degrees f for 45 60 minutes or until a toothpick inserted in the center comes out clean. Preheat the oven to 350 degrees f.
Serving sour cream coffee cake it may not look like much but this cake is so chock full of butter sugar sour cream cinnamon and chopped pecans your taste buds will think they are in heaven. Grease and flour a 10 inch tube pan. Mix in 2 cups flour baking powder and salt.
Add flour sour cream eggs vanilla baking powder baking soda and salt. This sour cream coffee cake can be stored at room temperature in an airtight container or covered veery tightly with plastic wrap or foil and should last up to 3 days. Spread 1 2 of batter in the prepared pan.
Add 1 2 batter to pan. Bake this recipe in two 9 x 5 inch loaf pans. Add egg sour cream and vanilla and mix.
Sour cream coffee cake loaf. Instead of icing dust the top of the coffee cake with powdered sugar. In a large bowl cream together 1 cup butter and white sugar until light and fluffy.
Cream butter and sugar. Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy.
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