Sour Cream Coffee Cake

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12oz container of Forager Project Dairy-free Sour Cream
• ½ cup avocado oil
• 1 cup sugar
• 2 teaspoon vanilla extract
• 2 flax eggs (2 tablespoons ground flax seeds plus 5 tablespoons water)
• 1 cup walnuts, chopped
• 1 ½ teaspoons cinnamon
• ¼ cup brown sugar

Prep

• Preheat the oven to 350 degrees. Line an 8 x 8 inch baking pan with parchment paper and set aside.
• To make the flax eggs, mix 2 tablespoons of ground flax seeds with 5 tablespoons of water and let the mixture thicken.  Meanwhile, in a large bowl, sift together flour, baking soda, and salt. In a medium-sized bowl, combine the Forager Project Dairy-free sour cream, oil, sugar, vanilla, and flax eggs. While whisking, gradually add the wet ingredients to the flour mixture until just combined.
• Next, work on the streusel. Chop the walnuts, or briefly pulse in a food processor, and combine with cinnamon and brown sugar.
• You’re now ready to start building your cake: pour half the batter in the baking pan and spread evenly. Next, sprinkle half the streusel on top. Continue with a layer of the remaining batter, and finish off with the streusel. Bake for 45-50 minutes. Insert a toothpick into the cake to check it is cooked through. When cool, slice into square pieces and enjoy.