WALNUT-PEAR SOUR CREAM COFFEE CAKE
I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.
Provided by Chef Joey Z.
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
- In a small bowl combine walnuts, brown sugar, and cinnamon.
- For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
- Toss the pear slices with the lemon juice and set aside.
- In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
- In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
- Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
- Sprinkle with reserved topping.
- Bake for 55-60 minutes or until a toothpick comes out of the center clean.
- Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
- Bon Appetit!
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
SOUR CREAM COFFEE CAKE
This is a great coffee cake for any time of day!
Provided by K. Beth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
- Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
- Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
- Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g
SOUR CREAM WALNUT CAKE
Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
SOUR-CREAM COFFEE CAKE
Here is a classic coffee cake with a tender crumb and a crunchy streusel topping that comes together in about an hour. It's quite rich, so your serving sizes don't need to be large.
Provided by Robert Farrar Capon
Categories dessert, side dish
Time 1h
Yield About 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and generously butter a 9-by-13-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
- Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
- Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 220 milligrams, Sugar 31 grams, TransFat 0 grams
SOUR CREAM PEAR CAKE
Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
- Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
WALNUT-PEAR SOUR CREAM CAKE
Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
- In another bowl, add 1/3 cup flour.
- Cut in butter with pastry blender until the consistancy of coarse crumbs.
- Add 3/4 cup of the walnut mixture and stir to combine.
- Set walnut mixture and crumb mixture aside.
- In a bowl, toss pears with lemon juice; set aside.
- In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
- In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
- Beat in sugar and vanilla.
- Add eggs, one at a time, and beat well after each addition until well mixed.
- Alternately add the flour mixture and the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two-thirds of batter into a greased 9-inch springform pan.
- Sprinkle with reserved walnut mixture.
- Layer pears evenly over walnut mixture.
- Spread remaining batter over pears.
- Sprinkle with crumb mixture.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with 1/2 cup walnuts.
- Bake 45-50 minutes longer or until tests done.
- Cool in the pan on a wire rack for 10 minutes.
- Run a knife around the sides of the pan.
- Remove side of springform pan.
- Cool for 1 hour.
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