Sour Cream Coffee Cake Loaves
The recipe Sour Cream Coffee Cake Loaves can be made in roughly 55 minutes. This lacto ovo vegetarian recipe serves 12 and costs 50 cents per serving. One serving contains 313 calories, 5g of protein, and 16g of fat. It works well as a very reasonably priced breakfast. 36 people have tried and liked this recipe. Head to the store and pick up unsalted butter, baking soda, pastry flour, and a few other things to make it today. It is brought to you by Cookie Madness. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. Similar recipes include Sour Cream Coffee Cake, Sour Cream Coffee Cake, and Sour Cream Coffee Cake.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup packed brown sugar
2 large eggs
1/4 cup granulated sugar
2 teaspoons ground cinnamon
240 grams pastry flour (such as Bob's Red Mill)**
1/2 teaspoon salt
1 cup (228 grams )sour cream
1 cup (196 grams) sugar
1 stick (114 grams) unsalted butter, softened
1 teaspoon vanilla
1/2 cup (2 ounces) toasted and chopped walnuts
Equipment:
loaf pan
bowl
frying pan
baking sheet
skewers
aluminum foil
Cooking instruction summary:
Grease two small (8x3.75) inch disposable loaf pans or two 8x4 inch loaf pans.With a handheld mixer, beat the butter and sugar until creamy. Using lowest speed of mixer, add eggs one by one. Increase mixer speed to medium high and beat for about 60 seconds, scraping bowl. Beat in vanilla.In a separate bowl, mix together the flour, baking powder, baking soda and salt. Using a heavy duty scraper or big spoon to stir, add the flour mixture to the butter mixture alternately with the sour cream stirring by hand until mixed.Mix together both sugars and cinnamon, then stir in the toasted nuts.Cover bottom of each pan with cake batter (about 1 1/2 cups per pan). Sprinkle a layer of nuts and sugar across the batter layer. Spread remaining batter across nuts and sugar layer in each pan, then top with remaining nuts and sugar.Set the two loaf pans on a baking sheet and bake at 350 for about 45 minutes or until a skewer inserted comes out clean. Let cool completely. If desired, wrap cooled loaves in plastic and foil, put in freezer bags and freeze.
Step by step:
1. Grease two small (8x3.7
2. inch disposable loaf pans or two 8x4 inch loaf pans.With a handheld mixer, beat the butter and sugar until creamy. Using lowest speed of mixer, add eggs one by one. Increase mixer speed to medium high and beat for about 60 seconds, scraping bowl. Beat in vanilla.In a separate bowl, mix together the flour, baking powder, baking soda and salt. Using a heavy duty scraper or big spoon to stir, add the flour mixture to the butter mixture alternately with the sour cream stirring by hand until mixed.
3. Mix together both sugars and cinnamon, then stir in the toasted nuts.Cover bottom of each pan with cake batter (about 1 1/2 cups per pan). Sprinkle a layer of nuts and sugar across the batter layer.
4. Spread remaining batter across nuts and sugar layer in each pan, then top with remaining nuts and sugar.Set the two loaf pans on a baking sheet and bake at 350 for about 45 minutes or until a skewer inserted comes out clean.
5. Let cool completely. If desired, wrap cooled loaves in plastic and foil, put in freezer bags and freeze.
Nutrition Information:
covered percent of daily need
