Recipe courtesy of Cooking Light Magazine

Sour Cream Coffee Cake

More than just dessert, this tender cake also doubles as a breakfast option. Pair it with a strata or frittata to provide the perfect brunch for a friend.
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 12 servings
  • Nutrition Info
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Bake 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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Sour Cream Coffee Cake

Sour Cream Coffee Cake