Sour Cream Nut Cake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

Steps:

• Mix all cake ingredients with a spoon.
• Spread evenly into a tube pan.
• Mix topping and sprinkle on top of cake mixture.
• Swirl into cake mixture with knife.
• Bake 1 hour at 350 degrees.

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Steps:

• Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

Steps:

• Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
• Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
• To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.