Hello, I’m Marie. Today, we’re going to prepare extra cb cinnamon strusel sour cream coffee cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Extra Cb Cinnamon Strusel Sour Cream Coffee Cake Recipe
Extra Cb Cinnamon Strusel Sour Cream Coffee Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Extra Cb Cinnamon Strusel Sour Cream Coffee Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook extra cb cinnamon strusel sour cream coffee cake using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Extra Cb Cinnamon Strusel Sour Cream Coffee Cake:
- Prepare Cinnamon Strusel Topping
- Prepare 1 1/4 cup granulated sugar
- Make ready 1 1/2 cup all-purpose flour
- Take 1 tbsp ground cinnamon
- Prepare 6 tbsp butter- melted
- Make ready Brown Sugar Filling
- Make ready 1 cup packed Brown sugar
- Make ready 1 1/2 tbsp ground cinnamon
- Prepare 1/4 tsp ground nutmeg
- Take 3 tbsp cocoa powder
- Make ready 1/4 tsp salt
- Take Cake
- Make ready 1 1/2 sticks butter - softened
- Prepare 1 1/2 cup granulated sugar
- Prepare 1/3 cup packed Brown sugar
- Take 2 tsp vanilla extract
- Get 3 large eggs
- Prepare 3 3/4 cup all-purpose flour
- Take 2 1/2 tsp baking powder
- Get 3/4 tsp salt
- Make ready 3/4 cup sour cream
- Prepare 1 1/2 cup milk
Instructions to make Extra Cb Cinnamon Strusel Sour Cream Coffee Cake:
- Preheat oven to 350º.Place rack in the upper third of oven. Line a 13x9 pan with parchment paper. Spray lightly.
- For the cinnamon Struesel topping: In a medium bowl. Whisk together the sugar , flour, cinnamon. Stir in butter. Until evenly coated. For the Brown sugar filling : mix all ingredients in a small bowl. Set aside.
- For the Cake: Use an electric mixer with paddle. Beat together butter and sugars until well combined about 4 minutes. Add eggs one at a time. Beating 1 minute after each one. Scrape sides of bowl. In a small bowl whisk together flour, b. Powder, salt.In another bowl whisk milk and sour cream. Until combined.
- With mixer on low. Add 1/3 of the flour mixture to the batter. As it is mixing add 1/2 of the milk mixture. Repeat until it is all in. Scrape down sides of bowl.
- Spread 1/2 the batter on the bottom of your pan. Making sure you spread it ti edges Sprinkle your Brown sugar filling on top of the batter. Dallop the rest of your cake batter on top. Using a spatula spread batter across the pan. Using a knife gently swirl the filling into the batter.Sprinkle all of your topping mixture on top of your cake.
- Bake 50 - 55 minutes. Or until cake is golden brown & toothpick comes out clean. Allow to cool. Cake wilk last 4 -5 days at room temperature.
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