Fruit Sour Cream Coffee Cake
The texture of this cake is a bit like a muffin. Its beauty lies in that it can be made quickly with ingredients most of us have on hand. I like making it with vanilla yogurt in place of the sour cream, with fresh blueberries or peaches.
Sour Cream Coffee Cake with Fruit.
Yield 8 servings
Ingredients
1 1/2 cup sifted white flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (or yogurt, plain or vanilla)
2 eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla
1 1/4 cup fresh fruit, such as blueberries, sliced peaches or sliced apples
3/4 cup Streusel Topping
| 1 | Preheat oven to 350°F. |
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| 2 | In a large bowl, whisk together flour, sugar, baking powder baking soda and salt. |
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| 3 | In a small bowl, whisk sour cream with eggs until well blended. Stir in lemon zest and vanilla. |
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| 4 | Add the wet ingredients to the flour mixture. Stir the batter until smooth. |
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| 5 | Spread in a buttered 9"x9" baking dish. Top with fruit and sprinkle streusel over all. |
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| 6 | Bake for 30-35 minutes, until golden and center of cake is firm to the touch. Allow to cool for at least 20 minutes, then serve warm or at room temperature. |
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