Sour Cream Cinnamon Crumb Coffee Cake Recipe
Tangy, sweet and delicious coffee cake!
Servings: 12
Calories: 395kcal
Ingredients
Cake Ingredients
- ½ cup butter or for vegan: 1 cup Spectrum Spread or other soy margarine
- 1 cup turbinado sugar unrefined sugar
- 2 eggs or for vegan: 1 tablespoon egg replacer dissolved in ¼ cup hot water
- 1-½ teaspoon vanilla
- 1 cup cake flour
- 1-½ cups oatmeal ground into flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 cup sour cream for vegan: use vegan sour cream
Topping Ingredients
- 2 teaspoons cinnamon
- ¾ cup turbinado sugar
- ½ cup chopped pecans
- ½ cup chopped almonds
- ¼ cup melted butter
Instructions
Mix the Cake
- Heat oven to 350F degrees.
- Cream the sugar, eggs, butter and vanilla.
- Add the dry ingredients and mix.
- Add the milk and sour cream and mix until smooth. The batter will be quite thick.
Prepare the Topping
- Mix all the topping ingredients (cinnamon, sugar, pecans, almonds and butter) until everything is thoroughly mixed and coated with butter.
Layer the Cake & Topping & Bake
- Spray a 2-liter glass baking dish with Pam or baking oil (or and 8" x 10" cake pan) and pour half the batter into the pan.
- Sprinkle ½ the topping mix onto the batter and follow that by the rest of the batter.
- Sprinkle on the remaining topping mix.
- Bake for 30-40 minutes until the cake springs back to touch or a toothpick inserted comes out clean.
Nutrition
Calories: 395kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 371mg | Potassium: 125mg | Fiber: 2g | Sugar: 31g | Vitamin A: 534IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 1mg