- Brown sugar 1/4 cup, For filling
- Pecan halves ½ cup, roughly chopped, For filling
- Cinnamon powder ¾ tsp, For filling
- All purpose flour 1½ cups
- Baking powder ¾ tsp • 156 kcal
- Baking soda 3/4 tsp
- Salt 1/4 tsp • 1 kcal
- Powdered white sugar ¾ cup
- Butter 1/2 cup, melted • 717 kcal
- Vanilla Extract 3/4 tsp
- Eggs 2 • 130 kcal
- Sour cream ¾ cup
- For glaze
- Butter 1 tbsp, melted • 717 kcal
- Powdered white sugar ½ cup
- Vanilla Extract ½ tsp
- Full fat milk 1 tsp
Try out this super amazing and warm sour cream coffee cake preparation, which is a winter must have in your kitchen. This is not just any other coffee cake preparation but it is THE coffee cake you should prepare this holiday season for your loved ones! Enjoy it as a tea time snack or a warm dessert post dinner, either ways this sour cream coffee cake preparation will please your senses like nothing else can…
Preheat the oven at 175 degrees C and prepare a loaf tin or a tube cake pan by lightly greasing ½ teaspoon of butter inside the baking dish. Filling: In a bowl, mix the brown sugar, chopped pecan halves, cinnamon powder, and stir well until the filling ingredients are well combined. In another bowl, prepare the cake base mixture by stirring the flour, baking powder, baking soda, and salt until the mixture is well combined. Put it aside.
In another bowl, whisk or beat the powdered white sugar, butter, vanilla, and eggs until the mixture is light and fluffy in texture. Gradually stir in half of the flour mixture to the egg mixture and then add half of the sour cream. Now, beat the mixture on medium speed and add the remaining flour mixture and sour cream to the cake batter. Beat this mixture until the mixture is well combined and smooth in consistency. Layer half of the bake mixture in to the prepared baking dish, and then add the filling mixture evenly over it.
Top the filling layer with the remaining cake batter and roughly smoothen the cake batter at the top. Transfer the baking dish in to the preheated oven and bake the cake at 175 degrees C for 20 minutes or until the cake is well baked at the center. Cool the cake a little for 10 minutes and remove on to the serving plate.
Glaze: Meanwhile, melt the butter for glaze, add powdered sugar, vanilla extract, and milk to it. Whisk the mixture very well until it is smooth in consistency. Drizzle the glaze evenly over the cooled cake. Slice the sour cream coffee cake and enjoy!
Instead of greasing the baking dish you may alternatively line the baking dish with a butter paper or aluminum foil. You may also use electric blender to blend the ingredients instead of using a ladle or a spatula. Move your hand or gadget in one direction only while whisking or beating the ingredients. Break the eggs first into a separate bowl carefully so that they do not have any bit of egg shells in it. Then you may add this broken egg to use in the recipe. You may replace vanilla extract with vanilla essence a well in similar quantities. If required, you may use low fat milk instead of full fat milk. Do not over mix the cake batter.
Nutritional information (per serving): 289.5 Calories, 14.6g Total fat (7.2g Saturated fat, 1.6g Polyunsaturated fat, 5g Monounsaturated fat), 60.2mg Cholesterol, 232mg Sodium, 81.1mg Potassium, 38.4g Total carbohydrates (0.9g Dietary fiber, 24.1g Sugars), 3.6g Protein