Low Fat Cinnamon Sour Cream Coffee Cake
- 1 C. fruit-based fat replacement or unsweetened applesauce
- 2 1/2 C. granulated sugar, divided use
- 2 tsp. pure vanilla extract
- 1 C. liquid egg substitute
- 3 C. unbleached all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 C. fat-free dairy sour cream
- 2 Tbs. ground cinnamon
- 1/2 C. chopped walnuts, toasted
Heat oven to 350 degrees. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 C. sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 C. at a time, beating after each addition. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.
In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times. Bake in heated oven 1 hour 10 minutes or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.
Yield: 16 servings
Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium