August 30, 2010 - 6:37am
Breads with Sour Cream?
I've gone and done it again: I bought the big tub of sour cream at Costco.
I could buy a smaller container at the supermarket, but 12 oz. there costs more than 3 lbs. at Costco.
So, what breads or other tasty things might I make to use up a lot of sour cream?
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should come out *very* well preparing the preferment with equal amounts of rye flour and sour cream (probably some more cream than sour).
ps. If you need small amounts of sour cream you can do it yourself mixing one tablespoon of yogurth or buttermilk with 250ml of cream and letting it rest at room temperature until it thickens (1 day).
Just sour cream, like 50% rye, 50% sour cream?
Or 50% rye, 25% sour cream, 25% water?
I made it both with 50% yogurth (quite sour) and with 25% yogurth + 25% water. The breads came out identical.
You've confused me with using yogurt interchangeably with sour cream.
To us Americans, those are two different products.
My Mother made the best and moistest coffee cake ever with a nice cinnamon and brown sugar topping. A yellow type of cake made from scratch. I do not have the recipe, but if you Google sour cream coffee cake, you will find plenty.
Makes it very moist and tender, and yet you would never guess SC is in the recipe... Happy baking!
I don't know your mother, but here is a recipe that will probably serve. AND it is from the South, son. I'm sure Tina will not mind my sharing it with you and the rest of the world. Bless your heart!
COFFEE CAKE, SOUR CREAM
CAKE BATTER
1/2 lb. butter
2 cup sugar
2 eggs
2 cups (4 oz.) Cake Flour
1 tspn. baking powder
1/8 tspn. salt
8 oz sour cream
1/2 tspn. vanilla
Cream butter and sugar. Add eggs and vanilla. Beat well. Sift together the flour salt and baking powder, and lightly stir into the mixture. Fold in sour cream.
TOPPING AND BAKING
2 Tbs. sugar
1/2 cup (1.8 oz.) chopped pecans
pecan halves
1 Tbs. cinnamon
Preheat oven to 350 °F. Mix the sugar, cinnamon, and chopped pecans. Grease Bundt pan well with butter, adding extra butter to the creases. Place a pecan half in each of the larger wells of the Bundt pan. Place a small amount of the topping mixture in the bottom of the pan. Put the batter and topping in alternate layers, ending with topping mixture. Bake at 350°F about 55 minutes. Test with straw until it comes out clean. Remove from oven and turn on to a plate. Freezes well and delicious reheated.
Tina (Mrs. Paul D.) Emerson 5 Sept 1990
via Ford
I can dispatch the whole 3 lb container if I make 6 of these!
Excellent, thanks! And thanks Nick too.
This came off the KA web site..my mothers recipe is at home but it is very similar to the one below... It is really good when warm, not so great if cold...
this one is a bit labor intensive with the streusal..will get my moms and post it . It is simple and freezes well ..and will put a dent in your big vat of sour cream.
this one is good though..and should use up a good cup of the SC.
Our Favorite Sour Cream CoffeecakeThis tender cake is both filled and topped with a delicious cinnamon-y streusel.
Cake
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt*
*Feel free to use low-fat (NOT nonfat) sour cream or yogurt; if using yogurt, try vanilla or another complementary flavor, if desired.
Topping
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)
Cream together the butter or margarine, sugar, and eggs. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.
Grease and flour a regular-sized (9 1/2-inch) tube pan or bundt-style pan, or a 9 x 9-inch pan. Spread half the batter in the pan, and sprinkle with half the topping mixture. Repeat with remaining batter and topping.
Bake the coffeecake in a preheated 350°F oven for 25 to 30 minutes, or until the cake tests done. Cool it for 10 to 15 minutes, then remove it from the pan. (If you've baked it in a 9 x 9-inch pan, just serve it right from the pan.) Place the cake right-side-up (topping up) on a plate to serve.
Yield: about 12 generous servings.
This is my all time favorite banana bread recipe.
SOUR CREAM BANANA BREAD
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (about 3 very ripe bananas)
1/2 cup sour cream
1 tsp vanilla
11/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
Nuts if desired. I use about 1 cup chopped.
Preheat oven to 350* degrees. Grease and flour bottom only of 9x5 loaf pan. Beat together sugar and oil. Add eggs, bananas, sour cream and vanilla. Blend well. Mix dry ingredients together and add to mixture just until moistened. Add nuts if desired.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool. Wrap and store in refrigerator. Makes 1 loaf or can make into muffins. Bake muffins 15-20 minutes.
I have bananas! Do I have the stomach for 10 of these, though?
Maybe I'll try 4.
Thanks!
This bread freezes well. I usually make a double batch when I have extra bananas. I also like to bake it in my muffin top pans.
There is an excellent recipe right on this site that you might like. It uses 2 cups of sour cream, so that should help you out a bit. I omitted the dill and onion but my kids are crazy about this bread. Hope it helps!
www.thefreshloaf.com/node/6310/james-beard039s-sour-cream-bread
Similar again to a recipe from my momma...but i think it came out of an old mennonite cookbook and have seen it on websites...only she uses cottage cheese...i am definitely going to try subbing the sourcream! i love this bread...it is a super bread(sliced, buttered and heated) with meats...thanks for reminding me to get that one back out...
I am sorry i left the sugar out! Had it pointed out in a message that i failed to read. My apologies...guess if you made it you made the LITE version...I don't know that you need to do 1.5 cups of sugar...but it is GOOD.
It took me a couple of days to remember to bring this in and submit it...my mom's coffee cake...tastes great, freezes well and is simple. (sorry the measures aren't metric..but it has never made a difference)
1 1/2 cups sugar ( I can't believe i left this out..thanks JitkaB!)
3/4 cup oleo (butter or marg), softened
2 eggs
1 cup sour cream
1/2 tsp vanilla
1/4 tsp salt
1 tsp baking powder
2 cups sifted cake flour (i have never used cake..only unbleached AP)
TOPPING (i like to make a bit more but this is the original recipe)
1/2 cup chopped pecans
2 TBS brown sugar
1 tsp instant cocoa mix
1/2 tsp cinnamon
Cream sugar and oleo. Add eggs and beat.
Fold in sour cream and vanilla.
Sift salt, flour, baking powder and fold into egg/sourcream mixture.
Spoon into a greased and floured 9 x 9 , tube or two 8" pans.
Top with topping and swirl with a knife blade inserted into cake.
Bake at 350 (9 x 9) for about 30 minutes (toothpick comes out clean)
or for tube pan 40 min.
Hello, It's been awhile since you posted your question, but in case you're still trying to get through big containers of sour cream!, I know of a sour cream-based muffin batter:
http://www.thefreshloaf.com/node/19356/mmmmuffins
I just tried using sour cream in a sourdough apple loaf and liked what sour cream added to the bread; I include a link in case it interests you:
http://www.thefreshloaf.com/node/21858/apple-bread
Happy baking to you!
from breadsong
I really like Dan Lepard's Sourcream Bread is delicious and an easy recipe to follow. It was published last year in The Guardian (UK newspaper) link here http://www.guardian.co.uk/lifeandstyle/2010/oct/02/sour-cream-sandwich-bread-recipe - I've made this several times :)