lindrusso
11-11-2000, 09:56 AM
I had forgotten how delicious this recipe is until I made it again recently. Decided to post in case anyone was interested...
Sour Cream Coffee Cake
(from CL, December 1999)
Streusel:
1/4 cup granulated sugar
1/4 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
Cake:
2 cups granulated sugar
10 tablespoons butter, softened
1/2 cup (4 ounces) block-style fat-free cream cheese
2 large egg whites
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
cooking spray
1 teaspoon powdered sugar
1. Preheat oven to 350 degrees.
2. To prepare streusel, combine first 3 ingredients in a small bowl; set aside.
3. To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cups; level with a knife. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
4. Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
YUMMY!!
Sour Cream Coffee Cake
(from CL, December 1999)
Streusel:
1/4 cup granulated sugar
1/4 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
Cake:
2 cups granulated sugar
10 tablespoons butter, softened
1/2 cup (4 ounces) block-style fat-free cream cheese
2 large egg whites
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
cooking spray
1 teaspoon powdered sugar
1. Preheat oven to 350 degrees.
2. To prepare streusel, combine first 3 ingredients in a small bowl; set aside.
3. To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into measuring cups; level with a knife. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
4. Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
YUMMY!!