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Healthy Sour Cream Coffee Cake is the perfect crumbly cake for breakfast with whole wheat and oat flour that stays super moist with sour cream and applesauce. Preheat oven to 350 degrees and spray an 8×8 pan with baking spray. Mix brown sugar, walnuts and cinnamon in a small bowl and set aside.
Sour Cream Coffee Cake is the perfect sweet Breakfast Recipe for weekend mornings or holidays to serve alongside your favorite Breakfast Casserole. This Coffee Cake recipe is the perfect to enjoy with a cup of coffee on a relaxing morning. You’ll love the rich flavors from cinnamon, vanilla extract, brown sugar, and walnuts.
I had almost 2 cups of light cream that had soured, so I looked for something to make with it. This cake was delicious! I only made 2 substitutions: brown sugar for white and pecans for walnuts in the filling. The cake was incredibly moist with a smooth texture. I made it in a bundt pan, but next time will bake it in a regular tube pan.
Freeze: Sour Cream Coffee Cake can last up to 3 months in the freezer. Store cut pieces of cake in a freezer bag or sealed container. Separate them with parchment paper so they don’t stick together.
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