Apple Sour Cream Coffee Cake

Coffee cake is traditionally paired with coffee and served warm at breakfast. The sour cream adds richness and moisture to this cake. I love to enjoy this cake by cutting back the butter and replacing it with coconut oil and chia seeds gel. It is amazing how this recipe turns out!

Ingredients:
2 cups cake mix (recipe follows)
2 eggs
3 tbs butter softened
1/4 cup coconut oil
3 tbs chia seeds gel (1 tsp chia seeds mixed with 1/4 cup water)
1/2 cup granulated sugar
1 tsp vanilla
1 cup sour cream
2 apples, Granny Smith and Fuji, peeled, cored, and chopped
Topping:
1/4 cup almond, finely chopped
1/4 cup oat meal, grind  very fine
1/4 cup brown sugar
1 tsp ground cinnamon
3 tbs cold butter, cut to small pieces

Directions:
In a bowl combine the topping ingredients and mix well.

Grease and flour a 9" x 9" cake pan.

Preheat oven to 350°.
In a KitchenAid® or other stand mixer, combine sugar, butter, coconut oil, and chia seeds gel.

Beat until light and fluffy. Add one egg at a time. Stop and use spatula to scrape down the side of the mixing bowl. Add flour (alternating with sour cream). Beat until well mixed. Stir in apple and vanilla. Pour the batter into the prepared cake pan; top with topping.

 Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

Cake Mix:
10 cups all-purpose flour
1 cup nonfat milk powder
1/2 cup baking powder
1/2 cup sugar
1 tsp salt
3 tsp cream of tartar

In a mixing bowl, combine all the ingredients and whisk them very well. Pour cake mix into a container, cover with lid, and place in a cool place.