Fruit Sour Cream Coffee Cake

Sour Cream Coffee Cake with Fruit

The texture of this cake is a bit like a muffin. Its beauty lies in that it can be made quickly with ingredients most of us have on hand. I like making it with vanilla yogurt in place of the sour cream, with fresh blueberries or peaches.
1 1/2 cup sifted white flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream (or yogurt, plain or vanilla)
2 eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla
1 1/4 cup fresh fruit, such as blueberries, sliced peaches or sliced apples
3/4 cup Streusel Topping
1 Preheat oven to 350°F.

2 In a large bowl, whisk together flour, sugar, baking powder baking soda and salt.

3 In a small bowl, whisk sour cream with eggs until well blended. Stir in lemon zest and vanilla.

4 Add the wet ingredients to the flour mixture. Stir the batter until smooth.

5 Spread in a buttered 9"x9" baking dish. Top with fruit and sprinkle streusel over all.

6 Bake for 30-35 minutes, until golden and center of cake is firm to the touch. Allow to cool for at least 20 minutes, then serve warm or at room temperature.

servings  use metric
original recipe yield: 8 Servings

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