Four Way Sour Cream Coffee Cake

Ingredients:

• 1-1/2 cup butter, softened
• 1/2 cup cream cheese
• 1-1/2 cup granulated sugar
• 1-1/2 cup light brown sugar
• 4 eggs
• 1-1/4 cups sour cream
• 1/2 tsp vanilla extract
• 3 cups flour
• 1-1/2 tsp ground cinnamon
• 1-1/2 tsp baking powder
• 1/2 tsp salt

Garnishes:

• 1/2 cup blueberries, divided
• 1/2 cup chopped walnuts, divided
• 1/2 cup mixture of chocolate and peanut butter chips, divided
• 1/2 cup chopped apples tossed with cinnamon sugar, divided
• Ground cinnamon, to taste
• 1/2 cup turbinado sugar, like Sugar in the Raw
• Warm caramel sauce (optional)

Preparation:

1. Preheat the oven to 350°F. Grease four separate mini loaf pans.
2. Cream the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Reduce the mixer speed and pour in the flour, cinnamon, baking powder, and salt.
3. Fill each pan halfway with cake batter. Top one pan with 1/4 cup blueberries, another with 1/4 cup chopped walnuts, a third with 1/4 cup of the chocolate and peanut butter chips, and the last with 1/4 cup of the cinnamon-sugar apples.
4. Fill each pan with the remaining cake batter followed by the remaining, corresponding toppings. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake for 28-32 minutes, or until a toothpick inserted in the center of each cake comes out clean.