Sunday, July 25, 2010

Sour Cream Coffee Cake

Yummy, Yummy, Yummy! This coffee cake was even more delicious than I thought it would be! It really reminded me of the Snickernoodle Muffins I made several weeks ago. It was so moist and delicious. I loved the cinnamon streusel layer running through the middle of the cake. Everybody in my house loved this one. My little Emme was even grunting for more! Shhh....yes, I give my 11 month old cake sometimes :) This is exactly why I love muffins and coffee cakes. It gives you a legitimate excuse to eat cake for breakfast. I was tempted to plop some Blue Bell ice cream next to it! You have definitely got to put this on the weekend breakfast rotation!

2 cups all purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup (8-oz) sour cream
1/2 cup vanilla yogurt
1 stick butter, melted
1 teaspoon vanilla extract

1/2 cup packed light brown sugar
1/3 cup all purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Spray an 11 X 7-inch baking dish with cooking spray and set aside.

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

In a small bowl, combine the streusel ingredients. Spoon half of the batter into the dish. Sprinkle with half of the streusel topping. Top with remaining batter and streusel. Bake at 350 for 35-45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool.


(adapted from Taste of Home)

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