Now that we have all of this super yummy granola let’s make it into something really special by adding it to a coffee cake! I always saw coffee cake as a special occasion food, something served at Christmas, or Mother’s Day brunch. However it’s a great item to make for sleep over guests, neighbors, birthday breakfasts, and pot lucks!
The cake is moist and lightly sweet, with the slightly tart flavor of the fresh blueberry it really shines.
This recipe utilizes the Coconut Granola recipe that I posted earlier (I will link it below), but you can use a store bought granola if needed as well. Do what suits you, and don’t sweat the details it will still come out amazing, I promise!
Here is what you’ll need:
1/2c. Coconut granola
1/2tsp ground cinnamon
1c. granola cereal
1c. sour cream
1/2c butter softened
3 Lg Eggs
1 1/4c. all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
8oz cream cheese
1/2c. Powdered sugar
Heat oven to 350°F. Grease and flour bundt pan add a layer of granola about 3 Tbsp in the bottom, and set aside. Combine all filling ingredients in bowl; set aside.
Combine remaining granola and sour cream in another bowl. Add butter; beat at medium speed, scraping bowl often, until well mixed. Add sugar, and eggs; continue beating until well mixed. (Mixture will be slightly lumpy.) Add all remaining cake ingredients; continue beating until well mixed.
Spoon half of cake batter into prepared pan. Sprinkle with filling. Spoon remaining batter over filling. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Prepare a simple cream cheese glaze and spoon over the cake before serving if you’d like. Enjoy!