Sour Cream Coffeecake

Cooking Light
16 servings (serving size: 1 slice)


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1/4 cup granulated sugar
1/4 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
2 cups granulated sugar
10 tablespoon butter, softened
1/2 cup (4 ounces) block-style fat-free cream cheese
2 large egg whites
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
Cooking spray
1 teaspoon powdered sugar


Preheat oven to 350°.

To prepare streusel, combine first 3 ingredients in a small bowl; set aside.

To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.

Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Note: We also tested this cake substituting 1 cup light butter (such as Land O Lakes) for 10 tablespoons regular butter. Because the total fat was slightly lower using light butter, we discovered we could increase the walnuts from 1/4 cup to 1/2 cup and still have about the same amount of calories and fat.

Created date

October 2003

Nutritional Information

Calories 265
Caloriesfromfat 30 %
Fat 8.8 g
Satfat 4.7 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 5 g
Carbohydrate 41.9 g
Fiber 0.6 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 228 mg
Calcium 38 mg