Tuesday, October 21, 2014

Homemade Sour Cream Coffeecake

Homemade from scratch Sour Cream Coffeecake, a dense and rich, great tasting cake that is at its peak flavor when served the next day, once the sugars and flavors have settled a bit. Make it ahead whenever you can!

Sour Cream Coffeecake

Many of us are familiar with the classic Duncan Hines sour cream 'Sock it to Me' bundt cake, or at least with some family-adapted version of it. It's an enhanced cake mix cake, made with a swirl of brown sugar, cinnamon and nuts in the center, a recipe that's held its own for years and is still well-loved.

I have nothing against cake mixes at all, although, depending on the brand, I often find them overly sweet to my taste buds, but like most everybody else, I certainly use them from time to time. In fact, some of my favorite cakes start with one!

This is my homemade-from-scratch version of that sour cream cake. Great taste, dense and rich, this cake is best served the next day when the sugars and flavor have settled a bit, so make it ahead if you can.

Here's how to make it.

Preheat oven to 350 degrees F. Butter a 10 inch tube or bundt pan and set aside. In a small bowl, mix together the brown sugar, cinnamon and pecans; set aside. In a separate bowl, whisk together the flour, baking powder and salt; set aside.


Cream the butter. Add the sugar and beat until fluffy.


Add the eggs one at a time, beating until fully incorporated. Fold in, by hand, the sour cream and vanilla extract.


Add the flour mixture, about 1/3 cup at a time, gently folding in until well blended. Batter will be thick.


Transfer half of the batter to the prepared tube pan and smooth out. Cover evenly with the brown sugar mixture


Top with the remaining batter, carefully smoothing out the top. Bake at 350 degrees F for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes back clean. Let cool completely in the pan before removing.


Glaze or sprinkle with powdered sugar if desired. I used a browned butter glaze.





Recipe: Sour Cream Coffeecake

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 10 min | Yield: About 12 servings

Ingredients

For the Filling:
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
For the Cake:
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1-3/4 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
For the Glaze:
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons whole milk
Instructions

Preheat oven to 350 degrees F. Butter a 10 inch tube or bundt pan and set aside. In a small bowl, mix together the brown sugar, cinnamon and pecans; set aside. In a separate bowl, whisk together the flour, baking powder and salt; set aside. Cream the butter. Add the sugar and beat until fluffy. Add the eggs one at a time, beating until fully incorporated. Fold in, by hand, the sour cream and vanilla extract. Add the flour mixture, about 1/3 cup at a time, gently folding in until well blended. Batter will be thick.

Transfer half of the batter to the prepared tube pan and smooth out. Cover evenly with the brown sugar mixture and top with the remaining batter, carefully smoothing out the top. Bake at 350 degrees F for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes back clean. Let cool completely in the pan before removing. Sprinkle with powdered sugar or glaze, if desired.

For the glaze, in 1-1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, a few teaspoons at a time, until glaze is smooth and thin enough to drizzle. Drizzle cooled cake with glaze.

Cook's Notes: To remove cake from tube pan, run a knife carefully around the outside and the tube. Gently push the bottom of the tube pan insert in to separate. Run a knife around the bottom of the insert and invert over a plate. Invert a second time onto the serving plate so that the cake is back right side up.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too Y’all!

Old Fashioned Coffee Cake
Easy Cheater Cinnamon Rolls
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Posted by on October 21, 2014
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9 comments:

  1. Mary, my fella loves coffee cake but hates pecans. I'd like to adapt this recipe to suit him. Would you substitute another spice for the cinnamon if you had to make this with walnuts instead of pecans? Also, I don't have a bundt or tube pan. Will this recipe fit in a 9x13 glass pan? Many thanks!

    ReplyDelete
    Replies
    1. I use a cinnamon sugar and walnut crumble on those Nutella crescents I make and I love the combo so no changes in my opinion! As far as the 9 x 13 it will work, just not sure on the timing, so you'll need to watch it. I'd start checking it at around 30 minutes I think.

      Delete
  2. Mary, as usual you are making my mouth water. Still waiting for YOUR cookbook, it will be a good one. Your "transplanted" Mississippi friend in Loxley, AL

    ReplyDelete
  3. I like sour cream donuts so I bet I'll love this cake.

    ReplyDelete

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