In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the sugar and … Top with remaining cake batter. Featured on the cover of the Zingerman’s Bakehouse Cookbook by Amy Emberling and‎ Frank Carollo (Chronicle Books, 2017), the recipe is a treasure that’s worth the cost of the book alone. The Only Coffee Cake Recipe Worth Making Again. Totally crumbled!! I would first like to say, “What a wonderfully delicious coffee cake this is!” Especially am I happy because I used yogurt as a substitute for the eggs and it rose and was moist just the way it was supposed to. Gradually add the flour mixture and mix on low speed until the batter is smooth and homogeneous. The only change we made was to use pecans instead of walnuts (because we’d run out of the latter). Hoping for the best! pecans to the interior swirl. Please check on it throughout the process (but when would you not?!). Later, when I tried to cut my much-anticipated first piece, it fell completely apart. (It won't seem like enough, especially if you're using a. Bake for 65 to 75 minutes, until the cake is golden and a cake tester comes out clean. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Turned out awesome and got really good reviews! The colder you keep the butter/flour mixture for the topping, the less it will melt down into the cake batter itself. This recipe was phenomenal–easy to follow, good measurements, and–most importantly–absolutely delicious. My adult son would like for me to make these to take to his office but in muffin form as it is easier for people to grab. Let the cake cool completely before serving. 55 mins. Click HERE to save recipe to pinterest! Yep! Next time, I’ll just bake as a cake. Bake . Thanks Sally. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Let cool, and reduce the oven temperature to 300°F. Total. I increased the vanilla extract, cinnamon, and brown sugar as well. And did you make any changes to the recipe? Save my name, email, and website in this browser for the next time I comment. Let’s face it, this coffee cake will pair well with an afternoon cup o’ joe too. Thanks for sharing! Crumble to the MAX. I substituted 1/2 the amount of butter with unsweetened apple sauce and added only a 1 1/4 cups of sugar to the dough. https://www.marthastewart.com/1155733/sour-cream-coffee-cake The biggest difference is that most coffee cakes are made with gluten and real sugar. Not sure if I can reduce the recipe to 1/2 cup of butter like in your other coffee cake recipes? It is a dream come true. In another bowl, whisk together the flour, baking soda, and salt. I did use really cold butter. The cake was moist and delicious. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated. Stir in the brown sugar and cinnamon. My Cooks Illustrated The New Best Recipe – trust me, you need this cookbook. It is moist and buttery. So good! I don’t have a 9inx9in pan, so I used my 8inx8in pan and made two muffins on the side to use up all the batter. Mix on medium speed for 5 minutes, until creamy. Stir flour, baking powder and baking soda until blended. Thank you. If you try the recipe again– for larger chunks, you can take a small handful of the crumble topping and mold into larger chunks with your hands. Yes, there will be a next time! Finally took it out because I was afraid the sides would be hard and brown, am still concerned that the center is not done. This coffee cake turned out excellent. It’s nice to have both great recipes in my rotation. Every bite of this moist coffee cake includes a generous amount of lightly spiced brown sugar streusel topping. Mary's recipe in the cookbook called for sour cream, hence the name, Cinnamon Sour Cream Coffee Cake. Hi Rebecca, I strongly suspect it’s the White Lily flour. Which cake next?? Swirl 1/2 cup to 1 cup of jam into the batter before you top it with the streusel mixture. Can you use an angel food pan for this recipe? Also make ur chocolate chip cake which my kids love, so easy & delicious. Nice recipe though and I’ll try it again for sure. I have a deadly egg allergy and am still experimenting with egg substitutes. (The one I use and love is explained right here— #7). It worked great! Thank you, Jenn, for this recipe! When I was mixing the dough, I compared it to the pics Jenn include’s on her website, and mine was pretty close to hers. Why? I used to make this all the time when I owned a B&B… just made it again for friends stopping by for coffee today. Also, it was “sticky” to the touch. I don’t have a 9 inch pan. My husband’s new favorite dessert! Hi Ruth, I’m so glad you enjoyed this cake. Because why not? A recipe deriving both cake and crumb topping from the same mixture was a selling point for me. So, I have been trying to eat healthier lately. Hope you enjoy! This cake was gone in 1 day!! During baking the top stayed like a powder while most of the butter fell to the bottom. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess. Cake turned out excellent! Hi Jenn, I have made this cake many times, with the only change being 1/2 pecans and 1/2 walnuts for streusel and my guests always love it. Bake for 65 to 75 minutes, or until a cake tester comes out clean. Add in eggs, vanilla extract, cinnamon and milk. Perfect! I remember the first time I tasted a piece of coffee cake – or at least, what I thought a coffee cake meant at that time. Followed directions as written. Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. If coffee cake is your new favorite way to start (or end) the day, like it is for me, give one of these other decadent treats a try: Pumpkin Sour Cream Streusel Coffee Cake has the cinnamon streusel you love in this recipe, plus a festive pumpkin flavor. Leads me to my question: I do not have an airtight container to keep it in – if I wrap it in plastic wrap, would it keep fresh until Friday morning (Christmas)? The problem is, I...Read More » This was delicious! Is sour cream considered a dry or wet ingredient when measuring? Hi! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! It should keep til Friday AM wrapped in plastic wrap. Sorry for any confusion. No one said you had to share! Hi Malavika, Is your 8 inch pan a springform pan? Because I’ll surely make this again. Beat in the eggs one at … Add the brown sugar and cinnamon to the reserved flour mixture. Add 1/3 of the cake mixture to the bottom of the bundt pan, then sprinkle it with 1/2 of the cinnamon mixture. My son made this. Add the brown sugar and cinnamon to the reserved flour mixture. I tried out a cake with the above recipe. — Ellen Papachristoforou on November 23, 2020. How can I get more of a crumble top next time? A great make-ahead breakfast or brunch cake. In a small bowl, combine the walnuts, brown sugar, and cinnamon. One bite of this Sour Cream Pound Cake with Cinnamon Walnut Swirl and you’ll understand why I’ve updated my Mom’s go-to pound cake recipe. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. I substituted plain Greek yogurt as I do in many recipes that call for sour cream because it contains less fat and calories. And I did think I wasn’t going to have enough batter, but like she says in her recipe, there was in fact enough batter. I have those mini panetonne cups that I could use. Glad you enjoyed it, Lisa! It gave even more crunch. Add egg, stirring until blended. It came out of the pan perfectly (I used the spray with flour for the first time), but all the streusel had sunk to the bottom of the pan during baking—both layers—so was concentrated at or near the top of the cake. Made this last night in a 12 portion mini bundt pan for a 75th birthday luncheon. Work the softened butter into the dry ingredients with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Amazing. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Next time I’ll try molding the crumble topping with my hands or adding a little more cold butter. The flavor is so good. This coffee crumb cake is so moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! This one is very similar to the one I have and I love it. Best sour cream coffee cake recipe ever! Enjoy! This isn't your normal cinnamon cake, we're pumping up the flavor and moistness in this one and it seriously tastes like a cinnamon roll. Hmmm…. . This Cinnamon Sour Cream Bundt cake has the density of a pound cake and is super moist… The cinnamon center is a nice surprise when you cut into it! Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, vanilla, and lemon juice. This so easy and delicious!!!! How was the texture of the cake? The cake smells (and tastes) fabulous but broke apart while trying to release it (despite lots of shortening and flour for preparation). Where did I go wrong??? It took exactly 60 minutes in the oven. Set aside. If so you should be able to use it however your cake will be slightly thicker and may take an extra minute or two to bake. Please LMK how it turns out! It’s much more simpler and easier to follow than others I found online. Please advise and help me improve! This recipe has been a lovely way for my newly retired best friend & I to revisit baking as a shared activity every 3 weeks or so. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. This is a cinnamon, sugary, buttery crumb-topped coffee cake. Beat on medium speed until pale and fluffy, about 3 minutes. This old-fashioned cinnamon swirl coffee cake is made with Greek yogurt instead of sour cream for a lightened-up twist, and topped with a crackly layer of cinnamon sugar and chopped pecans. Was wondering if this can be made using mini Bundt pans and if so, how long would the baking time be? This coffee crumb cake is so moist and buttery with a swirl of cinnamon inside, huge crumbs on top, and a generous drizzle of cream cheese espresso glaze! Hi Katie! Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition. Carefully spread remaining batter on top of nut mixture. Hi Jane, if you have a 9-inch square pan, I’d recommend that. A KEEPER. I wonder if you cut the butter in too much? I’ve made this twice exactly as written. Cream together butter and sugar in a large mixing bowl. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I added butterfinger chips to my topping. If you don’t have a springform pan use a 9-inch (not 8-inch) square baking dish. I’m very much a beginner baker, and this was easy and SO good. ; If you don't have a Bundt pan, you can prepare this cake … Jenn! Can I make in a bread loaf pan or make cupcakes with it? Highly recommended. Loved the recipe. I’ve tried a lot of coffee cake recipes so I maybe a bit snobby as I want perfection. You may also like our Peach Coffee Cake and Chocolate Potato Cake! The only other pan I might have used is a springform pan. Place ½ of the remaining cake batter into prepared pan. Recipe Variations - Sour Cream Coffee Cake. PS. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Thank you. So, I have been trying to eat healthier lately. Can I substitute the all purpose flour with cake flour? If I were to try again, I’d reduce the flour in the crumb. Absolutely. Jenn your recipes never disappoint. Note: For a more substantial streusel-like topping, see "tips," below. I was looking for a cake comparable to one I had at a Marriott hotel. Cool the cake in the pan for 15 minutes. I’m planning on making it later in the day. If you’re anything like me, you pick off the crumb topping from your coffee cake. Learn how your comment data is processed. After one bite of this coffee cake, breakfast will seem like a real treat. Oct 15, 2018 - This cake recipe is from Ina Garten, the Barefoot Contessa, and it is the best recipe for coffee cake that I have made! Preheat the oven to 325°F and set an oven rack in the middle position. For neat slices and best flavor, cool cake completely at room temperature before serving. Hi, we made this delicious cake and recommend it highly as new bakers as a “can’t fail”. Hi Harper, You can use a maple extract if you wish or just add a maple glaze on top. Mix until just barely … Could it be the elevation? ; Swap out the pecans and use chopped walnuts or almonds. It’s a fantastic recipe! What did I do wrong? Thank you very much for sharing your recipe Jenn. Took about 27-29 minutes in a Breville small pro. It’s truly the perfect breakfast and only takes minutes to make. https://www.yummly.com/recipes/streusel-coffee-cake-without-sour-cream Absolutely moist and delicious. A big thanks to Amy at My Name Is Snickerdoodle for this guest recipe! Bake time may be a bit different so keep a close eye on it. Beat in softened butter until mixture is crumbly. I used 3 “Jumbo” eggs, and plan on doubling the brown sugar mixture next time. Not at our house. My husband can’t have nuts so omitted them & doubled the cinnamon-sugar mixture & sprinkled some in the bottom of bundt 2 give a crunch, so good. I have really good luck baking with King Arthur flour. Dense and moist all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Quick Cinnamon Buns with Buttermilk Glaze, Make the Cinnamon-Walnut Swirl: Preheat the oven to. Baking time varies, so begin checking at 45 minutes and don’t be alarmed if your cake takes longer. This field is for validation purposes and should be left unchanged. Who knows if it will last two weeks?? If so, need any adjustment in amount? 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