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Sour Cream Streusel Coffee Cake


Cooking Time: 30 min
Makes: 12 servings


Rating:


ingredients
 
non-stick cooking spray

TOPPING
1/3 cup (75 mL) buttermilk pancake mix
1/3 cup (75 mL) firmly packed brown sugar
1 tsp (5 mL) ground cinnamon
1/3 cup (75 mL) chopped nuts
1/4 cup (50 mL) butter or margarine, softened

BATTER
2 cups (500 mL) buttermilk pancake mix
1/2 cup (125 mL) sugar
1 tsp (5 mL) ground cinnamon
1 cup (250 mL) sour cream
1/4 cup (50 mL) CRISCO® Vegetable or Canola Oil
1 (1) large egg, slightly beaten
powdered sugar (optional)


preparation direction
 

1. Heat oven to 350°F (175°C). Spray a 9-inch (23 cm) square or round baking pan with non-stick cooking spray.

2. Mix pancake mix, brown sugar, 1 teaspoon (5 mL) cinnamon, chopped nuts and butter for topping in a medium bowl until combined. Set aside.

3. Combine pancake mix, sugar and 1 teaspoon (5 mL) 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 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve garnished with powdered sugar, if desired.

Sour Cream Streusel Coffee Cake Recipe