Sour Cream Coffee Cake

Sour Cream Coffee Cake

Sour Cream Coffee Cake

Preheat oven to 350 degrees

First toast 1/2 cup of old-fashioned rolled oats in

pan in oven till golden brown, set aside as these

will be used for the topping later.


Mix dry ingredients together:

1 cup all-purpose flour

1/2 cup old fashioned rolled oats

(place this in food processor and finely grind)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup whole wheat flour

Mix with a whisk

Mix wet ingredients:

1/2  cup granulated or raw sugar

1/2 cup packed brown sugar

1/3 cup unsalted butter, softened

2 large eggs

1 teaspoon of real vanilla extract

8 ounces sour cream

1/2 cup cinnamon chips

1 tablespoon cinnamon

1/2 cup coconut

Beat with a mixer the butter and sugars for 3  minutes or until light and fluffy.  Add the eggs, one at a time, then sour cream.

Add flour mixture to sugar mixture slowly. When blended, then stir in the chips and cinnamon and coconut till blended slightly.

Put into a greased 9×9 pan or 9-inch spring form pan.

Combine those toasted oats you set aside then add 1/4 cup brown sugar,  1/2 cup toasted almonds, 1/4 cup coconut and 1 tablespoon cinnamon in a bowl. Cut in 2 tablespoons butter.

Sprinkle top of batter evenly.

Bake at 350  38-40 minutes or until the toothpick comes out clean and topping is golden and cake is pulling away from the edges of the pan. Cut and serve!


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