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!