Best 8 Brown Sugar Sour Cream Recipes

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR-PECAN STREUSEL(ATK)

Steps:

• Adjust the oven rack to the lowest position and heat the oven to 350 degrees. Grease the inside of a 10 inch pan.
• For the Steusel - Place the flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in a food processor and pulse a few times to combine. Transfer 1 1/4 cups of the mixture to small bowl and stir in remaining 1/4 cup brown sugar; set aside (this will be the streusel for the inside of the cake). Add the butter and pecans to the remaining dry ingredients in the food processor bowl. Pulse the mixture about 3-4 times until the nuts and butter have been broken down into small pebbly pieces. Set aside. (The streusel with the butter and nuts will be for the top of the cake). If you do not have a food process, you could also do this with a pastry cutter but note it will take a bit more time.
• For the Cake - In a small bowl, combine the eggs, 1 cup of the sour cream and vanilla and set aside. In the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt at low speed, about 30 seconds. Add the butter and remaining 1/2 cup of sour cream and mix at low speed until the dry ingredients are moistened. Increase to medium speed and beat 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Decrease the mixer speed to low and slowly incorporate the egg mixture in 3 additions, beating for 20 seconds after each and scraping the sides of bowl as necessary. Increase speed to medium-high and beat for 1 minute (the batter should increase in volume and become aerated and pale in color).
• Add 2 cups of the batter to the prepared pan. With an offset metal spatula or rubber spatula, smooth the surface of the batter. Sprinkle with 3/4 cup streusel filling (without butter or nuts). Drop 2 more cups of the batter over the streusel and spread evenly. Then add the remaining streusel filling. Top with remaining batter and then the streusel topping (with the butter and nuts).
• Bakes until the cake feels firm to the touch and a toothpick comes inserted into the center comes out clean, about 60 minutes. Cool the cake in the pan for about 30 minutes. Then release the clasps of the springform pan and cool completely and serve.

SOUR CREAM ICE CREAM WITH BROWN SUGAR STRAWBERRY SWIRL

Steps:

• In a medium-size heavy saucepan, combine 1/2 cup granulated sugar with cream and milk. Bring to a simmer; turn off heat.
• Whisk together egg yolks and remaining 1/2 cup granulated sugar. Whisking constantly, slowly add about half (a cup or so) of hot cream mixture to yolks. Pour yolk mixture into saucepan with remaining cream. Cook, stirring constantly, over moderately low heat until mixture thickens enough to coat back of a spoon, about 7 minutes: do not let it come to a simmer or it will curdle. Immediately strain custard into a clean bowl. Whisk in sour cream, vanilla and salt. Cover custard tightly with plastic wrap and chill at least 3 hours or up to 3 days.
• About an hour before you want to serve ice cream, combine strawberries and brown sugar in a bowl for 15 minutes. Transfer berries and accumulated juices to a skillet and bring just to a simmer. Remove from heat and stir in brandy. Use a slotted spoon to transfer berries to a bowl. Simmer juices in skillet until syrupy, about 5 minutes. Pour syrup over strawberries. Chill mixture in freezer until thoroughly cool but not frozen (15 to 30 minutes).
• Churn custard in an ice cream machine according to manufacturer's directions. When ice cream has reached a soft-serve consistency, transfer to a bowl and swirl in the strawberry mixture with a quick folding action (you want to see red and white swirls, not pink). Serve immediately.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes, and remove from stems. Chill.
• Whisk sour cream in a small bowl. Place grapes in serving dishes. Spoon sour cream over grapes, and sprinkle with brown sugar.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes and remove from stems.
• Chill.
• Whisk sour cream in a small bowl.
• Place grapes in serving dishes.
• Spoon sour cream over grapes and sprinkle with brown sugar.

STRAWBERRIES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Dipped your clean strawberry into the sour cream (coat it well) and then into the brown sugar.
• Enjoy!

BROWN SUGAR SOUR CREAM

Steps:

• In a small bowl stir together all ingredients until smooth. Sour cream keeps, covered and chilled, 1 week.

CHRISTMAS CROISSANT PUDDING WITH SOUR CREAM AND BROWN SUGAR SAUCE

Steps:

• Preheat oven to 300°F. Generously butter 8-cup pudding mold, metal bowl, or soufflé dish and sprinkle with sugar. Combine milk, butter, and 1/2 cup sugar in heavy medium pot. Scrape in seeds from vanilla bean; add bean. Simmer gently over medium-low heat until sugar dissolves and mixture is fragrant, stirring occasionally, about 8 minutes (do not boil). Remove pot from heat; cover and let steep 15 minutes. Remove vanilla bean. Whisk eggs in large bowl to blend. Gradually whisk in hot milk mixture.
• Whisk flour, cinnamon, nutmeg, baking soda, and salt in very large bowl to blend. Add croissant pieces, prunes, raisins, almonds, and lemon peel. Toss until croissant pieces are evenly coated and mixture is well blended. Pour milk mixture over. Let soak 10 minutes.
• Transfer croissant mixture to prepared baking dish, pressing to pack mixture into dish. Cover dish with plastic wrap and place in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of baking dish. Cover roasting pan with heavy-duty aluminum foil. Oven-steam pudding until custard is set and pudding is puffed, about 2 hours. Carefully remove aluminum foil (steam will be released). Transfer covered pudding to rack and cool 1 hour. (Pudding can be made 1 day ahead. Cover and refrigerate. Resteam in 300°F oven 45 minutes to heat through before serving.)
• Whisk sour cream, brown sugar, and orange peel in medium bowl to blend. Cover and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
• Remove plastic wrap from warm pudding. Invert onto rimmed platter. Pour brandy over pudding. Carefully ignite brandy. When flames subside, slice pudding into wedges and serve with dollop of sour cream and brown sugar sauce.

STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE

Steps:

• Preheat the oven to 400°. Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into the flour until it looks like coarse bread crumbs. Add the strawberries and toss until the berries are coated with flour. Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla. Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough. Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top. Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges. Transfer the scones to a greased baking sheet. Combine the ingredients for the topping and use your fingers to crumble this evenly over all of the scones. Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling. These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.