More than just dessert, this tender sour cream coffee cake also doubles as a tasty breakfast option.
Cooking Light JANUARY 2001
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.
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