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Coffee Cake
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3 cups Mina’s Purely Divine All-Purpose Baking Mix |
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1 Tbsp. Baking Powder |
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1 tsp. baking soda |
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1 tsp. cinnamon |
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¼ tsp. salt |
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1 ¾ Cup sour cream |
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1 Cup brown sugar, packed |
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1 Cup sugar |
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3 large eggs |
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7 Tbsp. unsalted butter, melted and cooled |
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⅓ Cup Mina's Purely Divine All Purpose Mix |
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⅓ Cup brown sugar, packed |
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⅓ Cup sugar |
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1 Tbsp. cinnamon |
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4 Tbsp. unsalted butter cut in ¼ inch pieces |
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1 cup pecans (optional) |
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To make streusel topping combine all ingredients except nuts and work with fingers to make a coarse meal, then add pecans. |
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Preparation: |
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Spray or Oil two 9” round cake pans. Line bottoms with parchment paper to fit for easier removal |
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Mix All-Purpose Baking Mix, baking powder, baking soda, salt and cinnamon |
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Mix in a separate large bowl: eggs, sour cream, sugar, brown sugar, and melted butter |
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Gently fold in the dry ingredients, do not over mix. Divide batter evenly between the two cake pans |
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Sprinkle the streusel topping over the coffee cakes |
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At this point you can bake or cover and refrigerate for 24 hours, or freeze for up to 1 month |
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To bake remove cover and bake in 350°F oven for 45 minutes for refrigerated cake, or 55 minutes to 1 hour for frozen cake. Test with pick for doneness |
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Yields: Two 9” round cakes |
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