Sour Cream Coffee Cake

The recipe Sour Cream Coffee Cake can be made in around 1 hour and 5 minutes. This recipe makes 8 servings with 409 calories, 7g of protein, and 25g of fat each. For 91 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. 591 person have made this recipe and would make it again. Head to the store and pick up vanillan extract, yogurt, eggs, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Jo Cooks. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Sour Cream Coffee Cake, Sour Cream Coffee Cake, and Sour Cream Coffee Cake.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 tsp baking powder

1 tsp baking soda

½ cup brown sugar

1 stick of butter (8 tbsp)

1 tsp cinnamon

2 eggs

2 cups of flour

1 cup of pecans

½ cup sour cream

1 tsp vanilla extract

½ cup yogurt

Equipment:

mixing bowl

oven

bowl

kugelhopf pan

Cooking instruction summary:

Preheat oven to 350F degrees.In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and yogurt and mix well.In another bowl, mix the flour with the baking soda and baking powder. Add the flour mixture to the mixer and mix everything well.In a small bowl mix the chopped pecans with the brown sugar and cinnamon.Place half the batter in a bundt pan. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble.Bake for 45 minutes. Let it cool for about 15 min before removing from bundt pan.Serve with love.

 

Step by step:


1. Preheat oven to 350F degrees.In a mixing bowl, add the butter and sugar and mix well until light and creamy. To it add the eggs, vanilla extract, sour cream and yogurt and mix well.In another bowl, mix the flour with the baking soda and baking powder.

2. Add the flour mixture to the mixer and mix everything well.In a small bowl mix the chopped pecans with the brown sugar and cinnamon.

3. Place half the batter in a bundt pan.

4. Pour half the pecan mixture over the batter. Repeat with remaining batter and pecan crumble.

5. Bake for 45 minutes.

6. Let it cool for about 15 min before removing from bundt pan.

7. Serve with love.


Nutrition Information:

Quickview
409k Calories
6g Protein
25g Total Fat
40g Carbs
4% Health Score
Limit These
Calories
409k
20%

Fat
25g
39%

  Saturated Fat
10g
65%

Carbohydrates
40g
14%

  Sugar
15g
17%

Cholesterol
80mg
27%

Sodium
297mg
13%

Get Enough Of These
Protein
6g
13%

Manganese
0.84mg
42%

Vitamin B1
0.34mg
23%

Selenium
15µg
22%

Folate
67µg
17%

Phosphorus
168mg
17%

Vitamin B2
0.27mg
16%

Iron
2mg
12%

Copper
0.21mg
11%

Vitamin A
526IU
11%

Vitamin B3
2mg
10%

Calcium
99mg
10%

Fiber
2g
9%

Zinc
1mg
7%

Magnesium
28mg
7%

Potassium
230mg
7%

Vitamin B5
0.56mg
6%

Vitamin E
0.72mg
5%

Vitamin B6
0.08mg
4%

Vitamin B12
0.22µg
4%

Vitamin D
0.51µg
3%

Vitamin K
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Pecan Sour Cream Coffee Cake Recipe - How to Make a Crumb Cake

 

Incredible Sour Cream Coffee Cake with Ina Garten | Food Network

 

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