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Sour Cream Coffeecake

Yield 16 servings (serving size: 1 slice)

Ingredients

  • Streusel:
  • 1/4 cup granulated sugar
  • 1/4 cup coarsely chopped walnuts
  • 1 teaspoon ground cinnamon
  • Cake:
  • 2 cups granulated sugar
  • 10 tablespoon butter, softened
  • 1/2 cup (4 ounces) block-style fat-free cream cheese
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fat-free sour cream
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 1 teaspoon powdered sugar

Nutrition Information

  • calories 265
  • caloriesfromfat 30 %
  • fat 8.8 g
  • satfat 4.7 g
  • monofat 2.5 g
  • polyfat 1.1 g
  • protein 5 g
  • carbohydrate 41.9 g
  • fiber 0.6 g
  • cholesterol 34 mg
  • iron 0.9 mg
  • sodium 228 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare streusel, combine first 3 ingredients in a small bowl; set aside.

  3. To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.

  4. Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

  5. Note: We also tested this cake substituting 1 cup light butter (such as Land O Lakes) for 10 tablespoons regular butter. Because the total fat was slightly lower using light butter, we discovered we could increase the walnuts from 1/4 cup to 1/2 cup and still have about the same amount of calories and fat.