SOUR CREAM COFFEE CAKE

Sour Cream Coffee Cake is wonderfully moist, has a delicious streusel topping, and super easy to make!

I really wish you could smell and taste this delicious coffee cake right now! Oh, it smells amazing! One of my mom’s best desserts was this moist and tasty Sour Cream Coffee Cake.

Peaches and blueberries are in season right now, so I decided to use them! Cut up the peaches into small pieces and place in a bowl with blueberries. If you prefer, cut up two apples (Macoun, Granny Smith, or Macintosh) into small pieces and toss with a little cinnamon (maybe 1 teaspoon) and add to your cake batter.

These paper loaf pan liners are amazing! No need for spraying cooking spray on your pans. Just plop these babies into your loaf pans and you’ll easily remove the coffee cakes, banana bread, and any yeast bread you bake.

Ingredients

• 2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter softened
• 4 large eggs, room temperature
• 1 1/4 cups full-fat sour cream
• 4 cups all-purpose or cake flour sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2 peaches, peeled, pitted, diced
• Streusel toppping
• 1/2 cup (1 stick) unsalted butter softened
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Instructions
Streusel Topping

1. In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.
2. ....................................

Coffee Cake

1. Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
2. In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
3. .......................................

for full recipes please see : afarmgirlskitchen.com

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