HEB Sour Cream Coffee Cake with Roasted Grapes

Sour Cream Coffee Cake with Roasted Grapes
Prep Time Minutes: 30    Cook Time Minutes: 40
  • 1/2 cup(s) Nutiva Red Palm and Coconut Oil Shortening
  • 1 cup(s) Brown sugar
  • 1 vanilla bean, split and seeds scraped out, pods discarded
  • 2 large eggs
  • 2 cup(s) Pastry or cake flour
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1 Tsp kosher salt
  • 1 cup(s) sour cream
  • 1 1/2 cup(s) grapes, cut in half
  1. Preheat oven to 350F.
  2. In a stand mixer cream the shortening, sugar, vanilla beans and eggs together until creamy. In a separate bowl combine the flour, baking powder, baking soda, and salt together mix to combine.
  3. With the mixer running on low speed add 1/2 cup of the flour mixture and a 1/4 cup of the sour cream mixture, alternating each time until all the dry ingredients and sour cream are incorporated.
  4. Turn the mixer up to medium high speed and mix everything together until the batter is smooth, 2-3 minutes.
  5. Pour batter into a greased 9"x13" baking dish and smooth the batter out evenly. Using the spatula gently pat the top of the batter pulling up to leave little peaks. **The texture created by the spatula will help the grapes to stick.
  6. Top evenly with the grapes, bake for 25-35 minutes or until a toothpick entered into the center of the cake pulls out clean.
Servings: 8

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