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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir together the brown sugar, cocoa, cinnamon,
chocolate chips, pecans and butter. Set aside.
Cake and assembly:
1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping
Heat the oven to 350 degrees F.
In the bowl of a stand mixer, or in a large bowl using a hand
mixer, cream together the butter and sugar until light and fluffy,
about 3 to 5 minutes. Beat in the eggs, one at a time, until
incorporated, then beat in the sour cream and vanilla.
In a medium bowl, sift together the flour, baking soda and salt.
Gently fold the dry ingredients into the butter and egg mixture to
form a batter. The batter will be lumpy; simply continue folding
until no large lumps remain.
Spoon one-half of the batter into a greased 9-inch-square baking
pan, then layer with half of the topping. Layer with the remaining
batter, then the remaining topping. Bake until the coffee cake is
puffed and golden and a toothpick inserted in the center comes out
clean, about 45 minutes. Cool slightly before serving.
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Heirloom Bakery and Cafe's Sour Cream Coffeecake
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Topping:
1/2 cup light brown sugar
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup chopped pecans
1/4 cup (1/2 stick) butter, melted and cooled
In a large bowl, stir together the brown sugar, cocoa, cinnamon,
chocolate chips, pecans and butter. Set aside.
Cake and assembly:
1/2 cup (1 stick) butter
1 cup plus 1 1/2 tablespoons sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups (6.4 ounces) flour
1 teaspoon baking soda
1/4 teaspoon salt
Prepared topping
Heat the oven to 350 degrees F.
In the bowl of a stand mixer, or in a large bowl using a hand
mixer, cream together the butter and sugar until light and fluffy,
about 3 to 5 minutes. Beat in the eggs, one at a time, until
incorporated, then beat in the sour cream and vanilla.
In a medium bowl, sift together the flour, baking soda and salt.
Gently fold the dry ingredients into the butter and egg mixture to
form a batter. The batter will be lumpy; simply continue folding
until no large lumps remain.
Spoon one-half of the batter into a greased 9-inch-square baking
pan, then layer with half of the topping. Layer with the remaining
batter, then the remaining topping. Bake until the coffee cake is
puffed and golden and a toothpick inserted in the center comes out
clean, about 45 minutes. Cool slightly before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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