Sour Cream Coffee Cake

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

Yield:

12 servings

Recipe from

Nutritional Information

Calories 243
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 4 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 3.6 g
Carbohydrate 40 g
Fiber 0.7 g
Cholesterol 18 mg
Iron 1.2 mg
Sodium 253 mg
Calcium 54 mg

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

Preheat oven to 350°.

Combine first 3 ingredients; set aside.

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.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Note:

January 2001
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