Sour Cream Lemon Poppyseed Coffee Cake

Directions

• 1

  Preheat oven 350°F.

• 2

  Prepare 9in x 9in loaf pan with baking spray and line with parchment paper.

Crumble:

• 3

  Combine 1 cup all-purpose flour, 1/3 cup sugar, and salt in a medium bowl, until just combined.

• 4

  Add ½ cup chopped butter to the flour mixture and mix with hands /dough cutter until resembles coarse meal.

• 5

  Add the oats and almonds until just combined. Set aside.

Cake:

• 6

  Place butter and ⅓ cup sugar in stand mixer with paddle attachment, until light and fluffy, about 5 minutes.

• 7

  Slowly add eggs, 1 by 1 to the mixer, scraping in-between each addition.   

• 8

  Combine scone mix and ¼ teaspoon sea salt in a medium bowl. 

• 9

  Combine milk and sour cream in a small measuring cup until combined.

• 10

  Alternate adding the dry mix and the dairy mix to the mixer, until just combined.   

• 11

  Pour half (about 2 cups) into the prepared pan, sprinkle half crumble (about 1¼ cups) on top.  Repeat with remaining batter and crumble.

• 12

  Place in the preheated oven, until toothpick comes out clean, about  50 minutes.