Time 50m Yield 15 servings. Number Of Ingredients 14 Steps:
Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish., Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes., Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.
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.
Time 1h5m Yield 1 coffee cake Number Of Ingredients 12 Steps:
Cream butter and add sugar gradually. Beat at medium speed until light and fluffy. Add eggs one at a time and beat. Add sour cream and mix well. Combine flour and next 4 ingredients. Add to creamed mixture and mix well. Pour into greased and floured 13x9 pan. Combine brown sugar, pecans and cinnamon. Sprinkle evenly over batter. Cover and chill 8 hours. Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.
Time 45m Yield 1 coffee cake Number Of Ingredients 12 Steps:
Prepare streusel topping:. With fork, combine flour, butter and sugar till crumbly. Add cinnamon. Set aside. Coffee Cake:. Preheat oven to 350. Combine flour, sugar, baking powder, baking soda and salt. Combine sour cream and eggs. Beat well. Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough. Spread in a lightly oiled 9x9 pan. Sprinkle with streusel (and nuts if desired). Bake about 30-40 minutes at 350, or till tester comes out clean.
Time 8h50m Yield 15 Number Of Ingredients 12 Steps:
Grease and flour a 9x13-inch baking pan. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs and sour cream into butter mixture until smooth. Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter. Pour the batter into the prepared baking dish. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter. Cover the baking dish with plastic wrap and chill 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.
Time 1h5m Yield 16 servings. Number Of Ingredients 15 Steps:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake.
