Recipe courtesy of Cooking Light Magazine
Sour Cream Coffee Cake
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 243 calorie
- Total Fat
- 8.1 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 18 milligrams
- Sodium
- 253 milligrams
- Carbohydrates
- 40 grams
- Dietary Fiber
- 0.7 grams
- Protein
- 3.6 grams
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
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.