YIELD: 12 Pieces
TIME: 45 mins

Cinnamon Coffee Cake with Sour Cream

1 cup flour
1 cup brown sugar + 1/2 cup brown sugar
1/2 tsp of salt
4 tsp of cinnamon + 1 tsp + 1/4 tsp brown sugar
1/2 cup + 1/2 cup Kite Hill butter
1 cup sugar
2 tsp ground flaxseed
2 cups flour
½ tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 ½ cups Kite Hill Sour Cream
Step 1.
Preheat oven to 350 F.
Step 2.
Streusel: In a medium bowl, combine flour, brown sugar, salt, cinnamon, and melted Kite Hill butter. Set aside.
Step 3.
Batter: In a large bowl, mix together 1/2 cup of softened Kite Hill butter with one cup of sugar, 2 tsp of ground flax seed (egg replacer). Add 2 cups of flour, a 1/2 tsp of kosher salt, 1 tsp of baking powder and 1 tsp of baking soda, 1 1/2 cups of Kite Hill sour cream to the batter, mix all together until combined.
Step 4.
Spread half of the batter in a lined baking tray. Sprinkle the cinnamon sugar mixture. Add the rest of the batter on top. Sprinkle the streusel to finish and bake for 30 min.

This recipe uses:

24oz Sour Cream

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This recipe uses:

8oz Butter

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