Cherry Ripple Sour Cream Coffee Cake

Cherry Ripple Sour Cream Coffee Cake Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

16 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 28 %
Fat 7.6 g
Satfat 1.5 g
Monofat 3.8 g
Polyfat 1.9 g
Protein 4 g
Carbohydrate 41.5 g
Fiber 1.8 g
Cholesterol 18 mg
Iron 1.4 mg
Sodium 227 mg
Calcium 53 mg

Ingredients

Streusel:
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup regular oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake:
Cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fat-free sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)

Preparation

1. To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.

2. Preheat oven to 350°.

3. To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.

4. Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.

5. Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.

Victoria Abbott Riccardi,

Cooking Light

July 2008
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