Nancy's Sour Cream Coffee Cake

This coffee cake makes a good use of your summer fruits. The secret for his velvety texture ? Tasty sour cream.

Cooking time
55 min
Preparation time
15 min
Serves
12 servings
Ingredients
  • ½ cup Farmers 20/80 spread
  • 1 cup white sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ cups Farmers light sour cream
  •  2 cups seasonal fruit ( blueberries, raspberries, rhubarb, chopped cranberries) I also use frozen fruit.
  • ¼ cup sugar

Topping

  • ¼ cup brown sugar
  • 2 tbsp Farmers 20/80 spread
  • ½ tsp cinnamon
  • 1/3 cup chopped almonds
Preparation

Cake

  1. Cream butter, 1 cup sugar, eggs, and vanilla with electric mixer until light and creamy.
  2. Combine flour, baking powder, soda and salt.
  3. Add dry mixture to creamed mixture alternatively with sour cream. Mixing lightly after each addition.
  4. Combine fruit with ¼ cup sugar.
  5. Spread half of the batter into a greased spring form pan.
  6. Sprinkle with sugared fruit.
  7. Spread the remaining batter over top of the fruit.

Topping

  1. Combine the topping ingredients; sprinkle over batter.
  2. Bake at 350 degree F for 50 to55 minutes. Or until toothpick inserted comes out clean.
Tips

Serve warm or cold. Garnish with ice cream or whip cream. The cake freezes well.