Coffee Cake

Sour Cream Coffee Cake
   
  Ingredients:
   
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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
   
  Streusel Topping:
   
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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)
 
  
 
 To make streusel topping combine all ingredients except nuts and work with fingers to make a coarse meal, then add pecans.
   
   
  Preparation:
   
  Spray or Oil two 9” round cake pans. Line bottoms with parchment paper to fit for easier removal
  Mix All-Purpose Baking Mix, baking powder, baking soda, salt and cinnamon
  Mix in a separate large bowl: eggs, sour cream, sugar, brown sugar, and melted butter
  Gently fold in the dry ingredients, do not over mix. Divide batter evenly between the two cake pans
  Sprinkle the streusel topping over the coffee cakes
  At this point you can bake or cover and refrigerate for 24 hours, or freeze for up to 1 month
  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
   
   
  Yields: Two 9” round cakes