Sour Cream Coffee Cake | Hannah Harvesting Health

Hannah Harvesting Health

Name: Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Cuisine: International
Ingredients: El Guapo® Whole Cinnamon (Canela Entera); Signature Select Double Acting Baking Powder; Bob's Red Mill Super-Fine Natural Almond Flour; Value Corner Vanilla Flavor, Imitation; O Organics Milk, Low Fat, Organic; O Organics Cane Sugar, Granulated, Organic; Daisy Light Sour Cream; Bob's Red Mill Dark Rye Flour, Organic; coarse sugar; Gold Medal All Purpose Flour with Resealable Bag; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Sour Cream Coffee Cake

Serves 820 mins prep60 mins cook

A delicious Sour Cream Coffee Cake made with almond flour and all-purpose flour, layered with a rich crumb topping. This cake combines the flavors of cinnamon and vanilla with a moist texture from sour cream and milk, perfect for any gathering or a sweet treat with coffee.

0 servings

What you need

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

Signature Select Double Acting Baking Powder

tsp baking powder

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

tsp vanilla extract

tbsp milk

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

cup sour cream

cup flour

cup coarse sugar

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

organic eggs

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Instructions

1: Preheat the oven to 350F and spray/line a loaf pan.

2: In a large bowl, whisk together the eggs, sour cream, milk, and vanilla extract; then stir in the dry ingredients.

3: Spread half of the batter in the loaf pan, top with crumb mixture, and repeat until both batters are gone.

4: Bake for 1 hour (note: a smaller loaf pan may require longer baking time).

5: For the crumb topping, stir everything together and crumble on top of the batter before baking.

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