Sour Cream Coffee Cake Recipes

The recipe below will become your favorite Sour Cream Coffee Cake recipe, we absolutely love this one!  Sour Cream Coffee cake is very easy to make and you can make it in max 1 hour. For this you must have a coffee machine.

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Prep Time:
15 Min Cook Time:
40 Min Ready In:
55 Min

Ingredients

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

You’d need espresso for the recipe so if you don’t have an espresso machine, we recommend the Breville BES870XL home espresso maker. If you can splurge a little more then Keurig has some great options for you.

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Coconut Macaroons

I didn’t discover coconut macaroons until recently when I saw a post about them in a non-food blog I read. I am not too sure how me not knowing of them for so long happened but I am glad I finally found out about them as I like both meringues and coconut. A lot. A few weeks ago, I tried to make a batch from a recipe I found on the internets and my beautiful plans of cute coconut macaroons turned instead into puddles of coconut and very very runny meringues. Not quite what I was looking for and expecting. That is until I dug through my recipes (looking for something else – it always happens like that doesn’t it?) and came across this recipe which was on one of the card Matt’s lovely Grandma gave me when we visited recently. So last week-end with all the super bowl bonanza, I decided to make these as I knew we wouldn’t be too hungry and in need of a light something sweet.

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They turned out just perfect and I think you will enjoy them too. They are delicate and light and fluffy. It makes a firm enough meringue with a bit of a gooey interior that is laced all around with coconut. Our friend who was over described them as fluffy coconut marshmallow and, while it is not marshmallow, it is a very good description. In my original search for coconut macaroons I saw a few recipes that called for condensed milk which also sound lovely but in a much sweeter and heavy version. Maybe one day when this is what I am looking I will try that and let you know, but for now, I am all over in love with these light ones. Since I am not a big Valentine’s day girl, I hadn’t planned this for Valentine’s day, but the timing of them is kind of great as they would make a nice treat and they could probably also be dipped in chocolate for another layer of goodness.

A few notes about this. I used raw sugar which gave them a nice golden color to the meringue but if you don’t have any, regular white sugar will work just fine. Also, you will need a double boiler, if you don’t have an official one like me, you can just use a bowl that fits over one of your pots works well too.

Coconut Macaroons

~24 macaroons

  • 3 egg whites
  • 1/2 cup sugar
  • 2 cups shredded coconut
  • 1/2 tsp vanilla
  • pinch of salt

Pre-heat your oven at 300F and bring a pot of water to a boil (to be used as a double boiler). In a bowl that fits nicely on your pot, beat the eggs whites until you have firm peaks. Add the sugar and beat until the peaks are firm again. Put the bowl over the pot of water (on in your double boiler) and cook the meringue for 5 minutes while constantly mixing it. Remove the bowl from the pot and add the coconut, vanilla and pinch of salt and mix well. Drop the macaroons with a spoon on a baking pan lined with parchemin paper. Bake for 20 minutes until the tops are golden.

Custard Tart with Berries

When I was young, in the summer mostly since that’s when they were available, we would often get custard fruit pies from the grocery store. I loved them, very thick very yellow custard covered in all sorts of fruits with a nice shiny jam glaze on top. It was easy to get and it meant hot weather. I haven’t had one in a very long time but when I was looking to make something light, fresh and not too sweet last week-end, I remembered those pies and decided to make my own version. Only with a graham cracker crust and a nice slightly vanilla infused homemade custard.

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Now, I know making your own custard might seem a bit daunting for a lot of people but, believe me, it is worth it. It is so much better than any custard you can get with the instant powder kind of stuff, with a much more subtle taste, a nice rich consistency and a beautiful soft pale yellow color (definitely not bordering the neon yellow). And to be honest, it takes about the same time to make as the powdered custard which is not much time at all. Since nothing is yet in season here fruit-wise, I decided to go with the berries that were available. They were not as great as they are when they are local and in season but they did just fine, berries are always good. Sliced kiwis or grapes or any fruit that doesn’t oxidize or turn brown would also works really well here.

Custard Tart with Berries

  • 2 cups graham crackers crumbs
  • 1 tbsp sugar
  • Pinch of salt
  • ½ cup butter, melted
  • 2 cups milk
  • ½ vanilla bean (or ½ tsp vanilla extract)
  • 4 egg yolks
  • ½ cup sugar
  • ¼ cup corn starch
  • Sliced straberries
  • Blackberries
  • Blueberries

Pre-heat your oven to 350F. In a bowl, mix the graham cracker crumbs, the tablespoon of sugar, the salt and the butter. Press in a pie plate (I used a 9 inches one) and cook for 15 minutes. Remove from the oven and let cool.

In the meantime, prepare the vanilla custard. In a medium pan, heat the milk with the vanilla, bringing it to a simmer. In a bowl, whisk the sugar, corn starch and egg yolks together until it forms a very thick paste. Once the milk it simmering, pour about ½ cup in the yolk/sugar/starch mixture and whisk well to make sure there are no lumps. Add the mixture to the remaining of the milk and continue heating and whisking until it thickens. Once it gets to a custard consistency, remove from the heat and let cool a little (and remove the vanilla bean if using).

When the crust is cooled, pour the custard in it. Let cool completely and top with the berries. Refrigerate a few hours before serving.