Name: Sour Cream Coffee Cake
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 12 servings
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; Nonstick cooking spray

Directions

Preheat oven to 350 degrees F.
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 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Sour Cream Coffee Cake

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