Sour Cream Coffee Cake

Ingredients

• 1/2 cup packed brown sugar
• 1/4 cup chopped walnuts
• 2 teaspoons ground cinnamon
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large egg whites
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Combine first 3 ingredients; set aside.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.