1) Preheat oven to 350 degrees F. Peel and grate golden beets until you have about 1 1/2 cups.

2) In a medium bowl, mix together dry ingredients (flour, baking soda, baking powder, salt) and toss in shredded beets.

3) In a large mixing bowl, add butter and sugar and cream together with a hand mixer. Cream these together until the mixture is light and fluffy.

4) Mix in eggs, one at a time, and vanilla. Combine well.

5) Mix in sour cream, followed by the dry ingredients, followed by milk. Stir or mix until it’s combined well.

6) In a separate bowl, stir together crumb ingredients until well combined.

7) Pour batter into a buttered 2 1/2 quart baking dish (or you can use an 8×8 baking dish) and top with brown sugar crumb.

8) Bake the coffee cake for 60-65 minutes until the coffee cake is golden brown and a tester comes out clean.

9) Let coffee cake cool for 15-20 minutes and the slice and serve!

Leftover coffee cake will keep fine in an airtight container for 3 days.