Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light January 2001

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Yield:
12 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

243 calories; calories from fat 30%; fat 8.1g; saturated fat 4g; mono fat 2.2g; poly fat 1.4g; protein 3.6g; carbohydrates 40g; fiber 0.7g; cholesterol 18mg; iron 1.2mg; sodium 253mg; calcium 54mg.
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