Sour Cream Coffee Cakes (4 Kinds)
Submitted by grandmoogie on December 01, 2002 at 7:51 am

DESCRIPTION
Sour Cream Coffee Cakes (4 Kinds)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Sour Cream Coffee Cakes (4 kinds)

Sour Cream Breakfast Cake -(excellent)

1/2 cup Packed golden brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
pinch of salt
1 1/2 cups sugar
3/4 cup unsalted butter,room temp
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream

Preheat oven to 350º spray 12 cup Bundt pan with vegetable oil
spray. Mix Brown sugar,pecans, and cinnamon in small bowl.
Set nut mixture aside.
Sift flour, baking powder,baking soda and salt into a medium bowl.
Using an electric mixer,beat sugar and butter in large bowl until
blended. Beat in eggs one at a time. Beat in vanilla. Add flour mixture;
beat just until combined. Mix in sour cream.
Spoon half of batter into prepared pan. Sprinkle nut mixture over
batter: Spoon remaining batter over. Bake until cake is golden and
tester inserted near center comes out clean, about 50 minutes.

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Sour Cream Coffee Cake

Ingredients
Cake:
1 cup sugar
1/2 cup solid vegetable shortening
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Topping:
1/2 cup packed dark brown sugar
1/4 cup rolled oats
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/4 cup chopped walnuts
Cake: Preheat oven to 350 degrees. Butter and flour an 8-inch square cake pan with 2-inch high sides. Using electric mixer, cream sugar and vegetable shortening in large bowl. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda, and salt together in small bowl. Mix dry ingredients into shortening/egg mixture.

For Topping: Mix first 3 ingredients in food processor. Add butter and mix until mixture resembles coarse crumbs. Fold in nuts.

Spoon batter into half of the prepared pan. Sprinkle half of topping over and swirl with tip of knife to marbleize. Spoon remaining batter over. Sprinkle with remaining topping. Bake until tester is inserted into center of cake and comes out clean, about 40 minutes. Cool 30 minutes, cut into squares, and
serve. Freezes well.

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Williamsburg Manor B&B, Williamsburg, Virginia

Ingredients
1/2 cup butter, softened
2 large eggs
2 cups flour
1-1/2 teaspoons baking powder
1 cup sour cream
1 cup sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
Filling:
1/2 cup chopped nuts
2 teaspoons cinnamon
1/2 cup brown sugar
Preheat oven to 375 degrees. Cream butter; add sugar, eggs, and vanilla. Mix dry ingredients together and add to egg mixture alternately with sour cream. Pour half of the batter into a greased and floured tube pan. Sprinkle half the filling over the batter. Pour remaining batter on filling and sprinkle with the remaining filling mixture. Bake for 35 to 45 minutes.

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The Pillars of Plainfield, Plainfield, New Jersey
Ingredients
3 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
3 sticks butter at room temperature
1-1/2 cups sugar
4 eggs
1-1/2 cups sour cream
1-1/2 teaspoons vanilla
3/4 cup firmly packed brown sugar
1 cup chopped walnuts or pecans
1-1/2 teaspoons cinnamon
2 Tablespoons vanilla mixed with 2 Tablespoons water
Preheat oven to 325 degrees. Butter 10-inch tube pan. Sift together dry ingredients (flour, baking powder, baking soda, and salt). Set aside. Combine butter and sugar - beat until fluffy. Add eggs, beating well. Blend in sour cream and vanilla. Slowly add dry ingredients and beat well.

Combine brown sugar, nuts and cinnamon. Spread 1/3 of batter in tube pan. Sprinkle with 1/2 of nut and sugar mix. Spread 1/3 of batter in tube pan. Sprinkle with 1/2 of nut and sugar mix. Add remainder of batter; smooth to edges. Pour diluted vanilla over batter; tilt to spread. Bake 60 to 70 minutes; test with a toothpick.

This stays moist and fresh for days.

Serves: 10 to 12