The coffee cake comes from Meagan. It’s quick to throw together and you likely have all of these things in your house right now. Be sure to try this one – it’s a keeper.
2 T sugar
1 t cinnamon
3/4 c cold butter
1 c all-purpose flour
1 c whole wheat or spelt flour
1 1/2 c dark brown sugar, packed
1 t baking soda
1 c sour cream or plain yogurt
- Using a pastry cutter, combine the butter, flours and brown sugar until crumbly and well combined. Transfer half of this mixture into a greased or sprayed 9×13 baking dish, pressing it into the bottom of the pan to form a crust of sorts.
- Give the egg a quick beat with a fork, then add it to the flour mixture along with the sour cream and baking soda. Stir it all together with a wooden spoon until it resembles a muffin batter. Add it to the pan on top of your crust and level it as best you can.
- Combine the topping ingredients and sprinkle evenly over the cake.
- Bake at 350 for about 25 minutes (mine took 27), until it springs back to a light touch.