“Now is the winter of our discontent.” – Shakespeare
Just when mother nature had us fooled into thinking spring was here, she’s dumped another layer of snow on us. She must not have heard that it’s almost April. This has been a long, hard winter in more ways than one and I’m in serious need of some sunshine.
Until then, this coffee cake will appease me. I’ve been making it for years now so I was pretty surprised that I hadn’t blogged it yet. It’s a great way to use up a bit of leftover sour cream before it gets funky.
Easy Sour Cream Coffee Cake
For the cake:
1 1/2 cups Bisquick
1/2 cup sugar
1 egg
3/4 cup sour cream (light is OK, haven’t tried using yogurt instead, but it would probably be fine)
1/2 teaspoon vanilla
For the crumble topping:
2/3 cup Bisquick
2/3 cup brown sugar, packed
2 teaspoons cinnamon
4 tablespoons butter or hard margarine
In a medium sized bowl, combine the sugar and Bisquick with a spatula. Add in the egg, sour cream and vanilla and stir well to combine. The mix might look like it needs a bit more liquid at first, but don’t fret, it’ll come together. Scoop the mix (it’ll be thick) into an 8-9″ round or square cake pan, greased and lined with parchment.
In another medium bowl, add all of the crumble topping ingredients and use a pastry blender to combine until the butter is about the size of a pea. Pour the topping over the cake and spread evenly over the top.
Bake at 350 degrees for approximately 35 minutes. It’s best warm from the oven, but a quick zap in the microwave is equally fine over the next few days.
This recipe also freezes well. I slip a whole cake into a large ziplock and suck the air out with a straw before stowing it away later. Remove from the bag and let it defrost on the counter, covered, for a day before serving.
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