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Sour Cream and Coffee Cake

Sour Cream and Coffee Cake


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There is no cake more suitable for your next brunch party

This coffee cake is light, airy, and topped with a crunchy streusel before being decorated with a simple, sweet glaze.

This recipe is courtesy of Epicurious.

Ingredients

For the streusel topping:

  • 1/2 Cup brown sugar
  • 1/2 Cup all-purpose flour
  • 3/4 Teaspoons ground cinnamon
  • 1/8 Teaspoon salt
  • 1/4 Teaspoon ground nutmeg
  • 1/4 Cup unsalted butter, softened
  • 1 Cup combination of chopped walnuts, pecans, grated coconut, golden raisins, chocolate chips

For the cake:

  • 2 Cups all-purpose flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup unsalted butter, softened
  • 1 Cup brown sugar
  • 4 large egg yolks
  • 1 Cup sour cream
  • 1 1/2 Teaspoon vanilla extract
  • 1 Teaspoon finely grated lemon zest

For the glaze:

  • 1 Cup confectioner’s sugar
  • 1/2 Teaspoon vanilla extract
  • 2 Tablespoons milk

Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.


Sour Cream Coffee Cake

This recipe is one of our favorites from The Silver Palate Cookbook, our February 2019 pick for BA’s Cookbook Club. It’s an elegant, moist cake ideal for serving at a large brunch party (it’s worth timing to have it ready 30 minutes out of the oven) or with your morning coffee. If you don’t have pecans handy, walnuts make a great substitute.

Excerpted from The Silver Palate Cookbook by Sheila Lukins & Julee Rosso (Workman Publishing). Copyright © 1979.