Crunchy Coffee Cake
Raisins, chocolate chips, dried cranberries, or chopped nuts (if you're not allergic) could be used in place of the dried cherries if you'd like.
INGREDIENTS | SERVES 16
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sour cream
- 2 teaspoons gluten-free vanilla
- 2 eggs
- 2 egg whites
- 2 tablespoons lemon juice
- 2½ cups Gluten-Free, Soy-Free Baking Mix
- 1 teaspoon cinnamon
- 1½ cups Spicy and Sweet Granola
- ½ cup dried chopped cherries
Preheat oven to 350°F. Spray a 9″ × 13″ baking pan with nonstick gluten-free cooking spray and set aside.
In large bowl, combine butter and sugar and beat until light and fluffy.
Add sour cream, vanilla, eggs, egg whites, and lemon juice; beat until blended. Add Baking Mix and cinnamon; mix just until blended.
Spread half of batter into prepared baking pan. Top with half of the granola, remaining batter, then remaining granola. Top with dried cherries.
Bake 35–40 minutes, or until cake is golden brown and springs back when lightly touched in center. Let cool completely on wire rack.
Fat: 17.31 grams
Saturated Fat: 9.68 grams
Carbohydrates: 57.04 grams
Sodium: 313.70 mg