Christmas In July

Sour Cream Coffee Cake

 

Sour Cream Coffee Cake

 Ingredients:

  • 8 tbsp. unsalted butter
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup sour cream
  • 2 tsp. cinnamon
  • 1 cup chopped nuts, such as pecans walnuts or hazelnuts

Method:

Preheat oven to 350 degrees F. Grease a 10 inch round baking pan and line bottom with waxed paper. Cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and baking soda. Add flour mixture, ½ cup at a time, alternating with sour cream, and blend well. Spread half the batter over bottom of pan. Sprinkle with cinnamon and nuts, and cover with remaining batter. Sprinkle a little more sugar on top. Bake until lightly browned, 45 to 50 minutes.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Cherry Coffee Cake

Cherry Coffee Cake
Cherry Coffee Cake

What You Will Need:

  • 1 package yellow cake mix, divided
  • 1 cup all purpose flour
  • 1 package active dry yeast
  • 2/3 cup warm water (120 to 130 degrees F)
  • 2 eggs, lightly beaten
  • 1 can cherry pie filling
  • 1/3 cup cold butter
  • Glaze (1 cup confectioners sugar, 1 tbsp corn syrup, 1 to 2 tbsp water)

DIRECTIONS:

In a large bowl, combine 1 1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13 inch x 9 inch baking dish. Gently spoon pie filling over top.

In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling.

Bake at 350 degrees F for 35-40 minutes or until lightly browned. Cool on a wire rack. Combine the confectioners sugar, corn syrup and enough water to achieve desired consistency. Drizzle over cake.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Walnut-Rippled Coffee Cake- Sweet Treat Saturday

Walnut-Rippled Coffee Cake
Walnut-Rippled Coffee Cake

Coffee in the morning? Coffee in the evening?
This coffee cake is a wonderful companion to anytime coffee.
Tea lovers will find this coffee cake a delicious recipe
to add to their “Sweet Treat Saturday” repertoire!

What You’ll Need:

  • 1 package yellow cake mix
  • 1 cup ( 8oz.) sour cream
  • 4 eggs
  • 1/3 cup canola oil
  • ¼ cup water
  • 2 tablespoons sugar
  • 1 cup chopped walnuts
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon

Directions:

Enjoy!
Enjoy!

Set aside 2 tablespoons cake mix. In a large bowl, combine the sour cream, eggs, oil, water, sugar and remaining cake mix. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour half into a greased and floured fluted 10 in. tube pan. Combine the walnuts, brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Top with the remaining batter.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. This makes 12 servings.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards & other promotional products.
www.thasc.com