Sour Cream Coffee Cake

More than just dessert, this tender sour cream coffee cake also doubles as a tasty breakfast option.

Yield: 12 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 30%
  • Fat: 8.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.6g
  • Carbohydrate: 40g
  • Fiber: 0.7g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 253mg
  • Calcium: 54mg

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.
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