Quick Sour Cream Coffee Cake

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Since I couldn’t decide if I wanted to make blueberry muffins or a crumb cake for our Gov AP study session I made both! This is from the Joy of Baking which I borrowed from the library.

Ingredients
1 1/2 cups AP flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 cup sour cream
2 large eggs


Directions

Preheat the oven to 350 F.
Whisk all the dry ingredients together. Beat together eggs and sour cream. Add dry ingredients to the wet ingredients and beat until smooth. Overbeating tends to toughen the cake. Spread in the greased pan. Sprinkle with crumb topping(recipe below). Bake until a toothpick comes out clean, about 25 minutes. Cool on a rack.

Crumb Topping

Combine:
1/3 cup sugar
2 tablespoon AP flour
2 tablespoon unsalted butter
Blend these ingredients until crumbly. Add:
1/2 teaspoon ground cinnamon

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Dry ingredients.

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Wet ingredients.

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Batter.

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Spreading the batter out.

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Crumble topping.

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Ready to bake!

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Done and cooling.

Grade:
B+
Like the muffins, this cake was ok. It definitely was missing something I guess that’s what you get when you use a recipe without butter. However it was very simple and easy to make.

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