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Sour Cream Streusel Coffee Cake

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Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 2 Tablespoon
  Sifted all purpose flour 2 1⁄2 Cup (40 tbs)
  Sugar 4 Tablespoon
  Butter/Margarine 1 Teaspoon (About 2/3 Cup)
  Eggs 3
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Cinnamon 1 Teaspoon
Directions

Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed yeast.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Sift 2 1/2 cups flour, 1/2 cup sugar, and the salt into bowl.
Cut in 1/2 cup butter.
Add yeast, eggs, sour cream, and vanilla.
Beat hard for 3 minutes.
Let rise until bubbly, about 30 minutes.
Beat hard one or two minutes, and chill overnight.
Roll to a rectangle 1/4 inch thick.
Sprinkle with, a mixture of 1/2 cup sugar, 1 tablespoon cinnamon, and the raisins.
Roll up and fit into buttered 9-inch tube pan.
Don't worry if roll breaks.
Sprinkle with mixture of 2 tablespoons flour, 2 tablespoons butter, 5 tablespoons sugar, and 1/2 teaspoon cinnamon.
Let rise until light, about 1 1/2 hours.
Bake in preheated slow oven (325°F.) for about 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Gourmet
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes
Servings: 
8

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