I ended up with a lot of plain, whole milk yogurt, and sour cream. I also had streusel, that was leftover from the raspberry danishes yesterday and a little of the raspberry filling. This morning I made a coffee cake, kind of like one in the book Baked, but half the size.
Sour Cream Coffee Cake
- 1 stick of butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon baking power
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 3/4 cups flour
- 1 cup sour cream, or part sour cream and part whole milk yogurt
- 1/2 cup raspberry jam or filling
- about 1 1/2 cups streusel, your favorite, or here’s a recipe
- small handful chocolate chips
Preheat the oven to 350°. Grease a 9-inch square baking pan or spray it with cooking spray. Melt the butter in a microwave safe mixing bowl and stir in the sugar, then the egg. Add the baking power, soda, salt and vanilla – mix lightly. add the flour and sour cream, and mix well. Spread the small half of the batter in the preprared pan, and dollop on the raspberry filling. Spread out the filling, then sprinkle on the streusel and chocolate chips. Top with the rest of the batter, and remaining streusel. Bake for 45 minutes – 1 hour, until puffed and firm. Eat warm.
