FFf Eclectic Red Barn: Sour Cream Coffee Cake

Wednesday, October 9, 2013

Sour Cream Coffee Cake


Need a moist and delicious coffee cake, then you should consider this sour cream coffee cake. I needed to send some good to my husband's office and I picked this. It was a hit, they loved it.
Eclectic Red Barn: Sour Cream Coffee Cake

It was simple to make and I had all the ingredients on hand, even the sour cream. 

I won't explain how to make the cake since the directions are listed below and you can print it if you want. Here are the layers before going into the oven.
Eclectic Red Barn: Sour Cream Coffee Cake batter
I made two streusel layers, and three batter layers. I wasn't sure that I would have enough batter, as you can see in the picture above, but when it baked, it was fine.You could always just make one streusel layer.
Eclectic Red Barn: Sour Cream Coffee Cake from the oven
It looked  good, even before adding the glaze. I am sure it would be good without the glaze, but the glaze made it so yummy. 
Eclectic Red Barn: Sour Cream Coffee Cake Sliced
Have a great day!

Recipe:                                                               Print Recipe
Sour Cream Coffee Cake
 Eclectic Red Barn: Sour Cream Coffee Cake


Ingredients:                                         
1-½ cups granulated sugar
¾ cup butter or margarine, softened
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
1 cup sour cream

Streusel:
1 cup chopped pecans
⅓ cup packed brown sugar
1-½ tsp. ground cinnamon

Glaze:
½ cup confectioners' sugar
2 tablespoons real maple syrup


Directions:
1. Heat oven to 350°F.

2. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating after each addition until blended.

3. Combine nuts, brown sugar and cinnamon; spoon half into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray; top with half the cake batter. Repeat layers.

4 Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool 10 min. in pan. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan.
5. Cool cake completely.

6. Mix glaze and pour over the top of the cake.

* How to Bake in 13x9-Inch Pan                   
Prepare as directed, using a 13x9-inch pan and reducing the baking time to 30 min. or until toothpick inserted in center comes out clean.Frost with glaze. Do not remove cake from pan before serving.


Linking to these parties:

Sugar & Spice #183 Catch a Glimpse ButtonWhat did you make2013 Shab Friday logoIt's Fall Y'all 2013Life on Lakeshore Drive{nifty button}Marvelous Mondays Link Party #66 is now live! Link up until Wednesday, October 2nd!Our Delightful Home Fluster Buster


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