Ingredientes para Sour Cream Coffee Cake Baking Options
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda (or ½ teaspoon if using self-rising flour)
- ½ teaspoon salt (omit if using self-rising flour)
- Brown Sugar
- Cinnamon
- Walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream Coffee Cake Baking Options? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Sour Cream Coffee Cake Baking Options
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan, a bundt pan, or an 8x8 inch pan (for half recipe).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs, one at a time, mixing well after each addition.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda (or ½ teaspoon if using self-rising flour), and ½ teaspoon salt (omit if using self-rising flour).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- For 13x9 inch pan or bundt pan: Pour half of the batter into the prepared pan.
- Combine topping ingredients (see recipe for topping instructions - recipe needs to be added for this step).
- Sprinkle half of the topping mixture evenly over the batter in the pan.
- Top with the remaining batter and the remaining topping mixture.
- For 13x9 inch pan: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. For bundt pan: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. For 8x8 inch pan (half recipe): Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a serving plate (for bundt cake and 8x8 inch pan). Serve directly from the pan for 13x9 inch pan.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
158g
Fat
57g
Carbs
21g
