Cherry Ripple Sour Cream Coffee Cake

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 16 servings (serving size: 1 piece)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 28%
  • Fat: 7.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 4g
  • Carbohydrate: 41.5g
  • Fiber: 1.8g
  • Cholesterol: 18mg
  • Iron: 1.4mg
  • Sodium: 227mg
  • Calcium: 53mg

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. 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. 2. Preheat oven to 350°.
  3. 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. 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. 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.
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