Add the eggs, one at a time, followed by the sour cream, and vanilla. Mix until incorporated, scraping down the sides of the bowl with a rubber spatula at least once. Slowly incorporate the dry ...

Sour cream locks in moisture, while Turkish coffee and corn flour give the cake a complex, sophisticated flavor profile that’s hard to put your finger on. Meanwhile, the crunchy nigella seed ...

Sour cream: also at room temperature.A sour cream coffee cake is a great way to ensure a moist cake. Vegetable oil: this is ...

The cozy aromas of cinnamon, nutmeg, and ginger fill the kitchen as this Apple Pumpkin Bundt Cake bakes to perfection. T ...

This moist and airy cake ... coffee, dessert or even brunch. Make the chocolate glaze right before serving to ensure a silky, smooth texture. Preheat oven to 350°F. Butter and flour a 10-cup ...

Drizzle over the cooled cake. Slice and serve. Notes: Store leftover butter bundt coffee cake well wrapped at room temperature.

Preheat your oven to 180°C and grease and flour your bundt tin well ... 45 minutes or until a skewer comes out clean. Allow the cake to cool in the tin for ten minutes then gently turn it ...

The humble coffee cake is perfect any time of day ... No matter which way you cut it, each slice has tender apple-studded sour cream cake and brown butter-walnut streusel, making for one perfect ...

Leave to cool in the tin for 10 minutes. Loosen the edges with a butter knife, then turn the cake out onto a wire rack. Lift away the bundt tin and leave to cool completely. For lemon and ...

For this recipe you will need a 2½/4½ pints litre capacity bundt tin or a 20cm/8in square cake tin (approx. 5½cm/2¼in deep). FAQs about BBC Food ...