Tag Archives: cake

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

5.0 from 1 reviews
Sour Cream Bundt Coffee Cake
 
Prep time
Cook time
Total time
 
A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Author:
Recipe type: Breakfast / Brunch
Cuisine: American
Serves: 12 serving
Ingredients
  • CAKE
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ⅓ cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • ½ cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat oven 350 F
  2. Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  3. In large mixing bowl, cream the sugar and butter together until light and creamy.
  4. In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  5. Add ½ cup of flour mixture to the butter and sugar.
  6. Blend at low speed.
  7. Beat in 1 egg at time.
  8. Alternate the addition of flour with the other 2 eggs.
  9. Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  10. Fold in the ⅓ cups of raisins with a spatula.
  11. ----------
  12. Mix strudel ingredients:
  13. Blend with a fork until crumbly mixture.
  14. ----------
  15. Pour ½ the cake into the prepared pan.
  16. Spread the strudel over the cake batter.
  17. Add the remaining cake batter over the strudel.
  18. Bake 55 minutes, or until cake tester comes out clean.
  19. Let the cake cool for 5 to 10 minutes, and remove to pan.
  20. When the cake has cooled, drizzle glaze over the cake.
Notes
This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

American Persimmon Cake

American Persimmon

In the midwest and southeastern part of the United States recipes for persimmon cake, puddings, cookies, cheesecakes and ice cream are as popular as pumpkin recipes.  I had not eaten anything persimmon in central Indiana until I married and lived in southern Indiana. It was a yearly treat for my husband’s family.  So I learned to like this strange little fruit.  It is bitter if eaten before it’s time,  it’s ripe after the first frost.  Best eaten in desserts with whipped cream.

American Persimmon (Diospyros virginiana)

American Persimmon (Diospyros virginiana) http://kids.britannica.com/comptoms/art-153606

An interesting fact about this tree, there has to be a male and female tree for the tree to produce the fruit.  How can you tell the difference between trees?  You have to wait until the flowers come out in the spring.  It’s all in how the flowers are attached to the branch.  All hunters need to go out early October to find the female trees to hang their stand. Deer also like the persimmons.

The fruit is round, spicy-sweet when ripe, yellow to deep red with flat seeds.  To get the pulp from the fruit it must first be run through a food mill to separate the skin and seeds.
The pulp can be frozen.  Nutritionally the persimmon is high in vitamins A and C.

American Persimmons for Cake

American Persimmons for Cake                                           

Trees are harder to find now in the wild, unless you know where to go.  One time we found a tree down by Lake Monroe, south of Bloomington, Indiana.  The best spot we have now to gather persimmons belongs to a favorite aunt.  My husband has eyed the tree for this year and it is loaded and hanging heavy.  The following recipe is from Aunt’s Recipe Collection.

American Persimmon Cake

American Persimmon Cake
 
Prep time
Cook time
Total time
 
A fruit favorite in the fall, particularly in the midwest. Recipes abound for pudding, cookies, cakes and even a fudge recipe. This is a soft moist cake or pudding. Serve it with whip cream or vanilla ice cream
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1½ cups sugar
  • ½ cup butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups sour milk*
Instructions
  1. Preheat oven to 350 F. Grease and flour 9 x 13 inch cake pan.
  2. In a medium bowl, add flour, sea salt, cinnnamon, soda; whisk to blend. Set aside.
  3. In a large mixing bowl, cream butter and sugar until fluffy.
  4. Add the eggs, one at a time, beating after each addition.
  5. Add the persimmon pulp and blend.
  6. Alternate adding the dry ingredients and the sour milk, beat after each addition.
  7. Add the vanilla.
  8. Pour into the prepared 9 x 13 inch cake pan.
  9. Bake 45 minutes or when cake tester is inserted, it comes out clean.
Notes
*To make sour milk: 2 tablespoons of lemon juice or apple cider in 2 cup measure; add milk to 2 cups. Let stand 5 minutes to allow milk to sour.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

American Persimmon Cake

American Persimmon Cake

 

Netta Belle's Choice Sea Salt

Netta Belle’s Choice Sea Salt

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Netta Belle’s Choice Chocolate Cake

How many chocolate cake recipes have you collected?

Do you cut out every chocolate cake recipe that you find?  Do you call yourself a chocoholic?
Do you like coffee?  Here is a blend of both chocolate and coffee.  Try Netta Belle’s Choice® Chocolate Cake.

Netta Belle’s Choice® Chocolate Cake  

is an easy moist cake to make. The family will call it their favorite to have after school with milk or take to pot-luck dinners.

Netta Belle's Choice Chocolate Cake

Netta Belle's Choice Chocolate Cake
 
Prep time
Cook time
Total time
 
A moist chocolate cake with a blend of chocolate and coffee. A good everyday cake for family or company without lots of decorating frills. Still tasty.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • NETTA BELLE'S CHOICE CHOCOLATE CAKE
  • ⅔ cup cocoa
  • 1 cup hot water
  • ⅔ cup butter, softened
  • 1 tablespoon olive oil
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup strong hot coffee
  • WHITE FLUFFY FILLING AND FROSTING
  • 1½ cups granulated sugar
  • ½ cup water
  • 2 egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • ½ teaspoon vanilla
  • 3 tablespoons to ¼ cup chocolate chips
Instructions
  1. NETTA BELLE'S CHOICE CHOCOLATE CAKE
  2. Preheat oven 350 F.
  3. Line 2 9-inch baking pans with parchment paper, grease and flour the pans.
  4. Dissolve the cocoa in cup of hot water; stir to dissolve. Set aside.
  5. In smaller bowl, combine flour, baking soda, baking powder and salt, whisk to blend. Set aside.
  6. In mixing bowl, mix the butter, olive oil and sugar; cream until fluffy.
  7. Add eggs one at a time blending after each addition.
  8. Beat in the vanilla and dissolved cocoa to the creamed sugar.
  9. Alternately adding the dry ingredients with coffee, ½ cup at a time, mix well after each addition..
  10. Pour into prepared baking pans.
  11. Bake for 25-30 minutes or until inserted tester comes out clean.
  12. Cool 5 minutes before removing from pans.
  13. Cool layers before adding filling and frosting.
  14. FLUFFY FILLING AND FROSTING
  15. Put sugar and water in heavy sauce pan, cook to 238 F or soft-ball stage.
  16. Meanwhile beat egg whites and cream of tarter in large bowl until stiff and forms peaks.
  17. When sugar syrup has reached temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
  18. Beat the stiff egg whites at high-speed while pouring in a stream of hot sugar syrup.
  19. Add the vanilla, continue beating until frosting has cooled, about 5 minutes.
  20. Spread frosting between layers, the sides and top of the cake.
  21. Melt chocolate chips over hot water of in the microwave 1½ minutes at 50% power.
  22. Drizzle chocolate over the top of the frosting.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

A slice of Netta Belle's Choice Cocolate Cake

Enjoy a relaxing cup of coffee, tea or milk and a big slice of

Netta Belle’s Choice Chocolate Cake.  Ta-da!

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.