Make It Merry & Bright

Sour CreamCoffee Cake withMaple Oat Streusel Our delicious Maple Sea Salt Homestyle Granola is a delicious (and easy) spiced oatmeal streusel for this classic sour cream coffee cake. A generous line of filling runs through the middle of the cake, keeping every bite full of tender coffee cake crumb and cinnamon flavor.

INGREDIENTS CINNAMON FILLING ¼ cup Brown Sugar

CAKE 1 ¾ cups Organic Unbleached White All-Purpose Flour 1 ¼ tsp Baking Powder

3 Tbsp Bob’s Red Mill ® Organic Unbleached White All-Purpose Flour 1 ½ tsp ground Cinnamon GRANOLA STREUSEL 1 ½ cups Bob’s Red Mill ® Maple Sea Salt Homestyle Granola 2 Tbsp Organic Unbleached White All-Purpose Flour 2 Tbsp Unsalted Butter, melted

½ tsp Baking Soda ½ tsp Kosher Salt ½ cup Unsalted Butter, softened 1 cup Sugar 2 Eggs 1 tsp Vanilla Extract 1 cup Sour Cream

INSTRUCTIONS • Preheat oven to 350°F. Butter a 9-inch springform pan or cake pan and line with parchment paper. • In separate bowls, mix the cinnamon filling ingredients and the granola streusel ingredients. Set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. • Cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla and mix. Add flour and sour cream alternately to the butter mixture. Do not overmix. • Portion half the batter in the prepared pan and smooth into an even layer. Sprinkle cinnamon filling across the top. Dollop remaining batter across the filling and smooth. Sprinkle on granola streusel and gently press into the batter to adhere. • Bake for 45–50 minutes, or until a cake tester inserted into the center comes out clean. Let the coffee cake cool in the pan for 15 minutes before removing from the pan. Slice into wedges and serve warm or at room temperature. Makes 12 servings.

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