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recipe_808

Sour Cream Streusel Coffee Cake

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
12 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
12 servings

Sour Cream Streusel Coffee Cake

INGREDIENTS

Sour Cream Streusel Coffee Cake

  • Topping
  • 1/3 C. (75 mL) buttermilk pancake mix
  • 1/3 C. (75 mL) firmly packed brown sugar
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/3 C. (75 mL) chopped nuts
  • 1/4 C. (50 mL) butter or margarine, softened
  • Batter
  • 2 C. (500 mL) buttermilk pancake mix
  • 1/2 C. (125 mL) sugar
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1 C. (250 mL) sour cream
  • 1/4 C. (50 mL) Crisco® Vegetable or Crisco® Pure Canola Oil
  • 1 (1) large egg, slightly beaten
  • icing sugar (optional)

DIRECTIONS

  1. Heat oven to 350°F (175°C). Spray a 9″ (23 cm) square or round baking pan with non-stick cooking spray.
  2. Mix pancake mix, brown sugar, 1 tsp. (5 mL) of Ground Saigon Cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.
  3. Combine pancake mix, sugar and 1 tsp. (5 mL) of Ground Saigon Cinnamon. Add sour cream, oil and egg. Blend just until dry ingredients are moistened. Spread half the batter into prepared pan, sprinkle with half the topping mixture. Spread with remaining batter and sprinkle with remaining topping.
  4. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve garnished with icing sugar, if desired.