WILMINGTON, NC (WWAY) — Memorial Day weekend is almost here. And if you’re not travelling, hopefully you have a whole lot of relaxation planned. Alicia Ross has a recipe for an easy and delicious coffee cake that’s perfect for lounging around in bed all day.
Cinnamon Swirl Sour Cream Coffee Cake
Cooking oil spray
4 large eggs
½ cup vegetable oil
¼ cup sugar
8 ounces reduced-fat sour cream, at room temperature
1 box yellow cake mix, (roughly 1 pound, 2 ounces)
2/3 cup light brown sugar, packed, divided use
1 tablespoon cinnamon, divided use
1/3 cup all-purpose flour
3 tablespoons unsalted butter
Preheat oven to 325 degrees F. Spray a 13X9-inch glass baking dish with cooking oil spray and set aside.
Using an electric mixer, beat eggs for 1 minute in a large mixing bowl. Add oil, granulated sugar, sour cream and cake mix. Beat on medium speed. While batter mixes, stir together 1/3 cup brown sugar with 2 teaspoons cinnamon in a 1-quart or larger mixing bowl. Set aside.
Pour roughly half of cake batter into baking dish and spread evenly. Sprinkle cinnamon-sugar mixture over batter. Pour remaining cake batter over sugar mixture and use a knife or spatula to spread batter evenly. Be sure batter meets sides of dish. (Don’t worry if a little of the sugar mixture escapes.)
Make a topping by pouring remaining 1/3 cup brown sugar, remaining 1 teaspoon cinnamon and flour into same dish used for the cinnamon-sugar. Stir to blend. Cut butter into small pieces and add to sugar-flour mixture. Using a pastry blender or 2 knives, cut butter into sugar-flour mixture until butter is the size of small peas. (If butter is at room temperature, just mix it in.) Sprinkle topping evenly over cake batter.
Bake, uncovered, until a toothpick inserted into the middle comes out clean and the top just begins to brown, about 35 minutes to 45 minutes. Cool to warm room temperature, about 20 to 30 minutes, and serve.
*The cake may be frozen for up to 1 month. Defrost 4 to 6 hours, uncovered, on the counter top before serving.
© Kitchen Scoop, LLC