Sour Cream Pound Cake With Mixed Berries

pound-cake Recipe
John Kernick
This pound cake is made with healthier ingredients than most cakes. It calls for Greek yogurt, fat-free sour cream, a mashed banana, oat flour, and it's topped with mixed berries.

Yield:

Makes 12 servings (serving size: 1 slice)

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 403
Fat 11 g
Satfat 6 g
Monofat 3 g
Polyfat 1 g
Protein 8 g
Carbohydrate 57 g
Fiber 4 g
Cholesterol 74 mg
Iron 1 mg
Sodium 170 mg
Calcium 62 mg

Ingredients

1 stick butter, softened
1 1/2 cups granulated sugar
1 banana, mashed
1/2 cup nonfat Greek yogurt, such as Fage
1/2 cup fat-free sour cream
3 eggs
3 egg whites
3 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray
3 cups fresh mixed berries
2 tablespoons powdered sugar

Preparation

1. Preheat oven to 325°.

2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.

3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.

4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.