Cherry Ripple Sour Cream Coffee Cake |
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Prep Time: 55 Minutes Cook Time: 0 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Cooking Light. Posting for safe keeping sake. Ingredients:
1/2 cup whole wheat flour (about 2 1/4 ounces) |
1/2 cup oats |
1/2 cup packed brown sugar |
3 tablespoons chopped pecans |
1 teaspoon ground cinnamon |
2 tablespoons frozen orange juice concentrate, thawed |
1 tablespoon canola oil |
cooking spray |
1/4 cup canola oil |
2 tablespoons butter, melted |
1 cup granulated sugar |
2 teaspoons vanilla extract |
1 large egg |
1 large egg white |
2 cups all-purpose flour (about 9 ounces) |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup nonfat sour cream |
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces) |
Directions:
1. To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
2. Combine whole wheat flour and next 4 ingredients.
3. Add concentrate and 1 tablespoon oil; stir until crumbly - set aside.
4. Preheat oven to 350°F.
5. To prepare cake, coat a 9-inch tube pan with cooking spray.
6. Combine 1/4 cup oil and melted butter in a medium bowl.
7. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
8. Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
9. Combine all-purpose flour and next 3 ingredients in a large bowl.
10. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
11. Stir in cherries.
12. Spoon half of batter into prepared pan; sprinkle with half of streusel.
13. Spoon in remaining batter; top with remaining streusel.
14. Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
15. Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
16. Cool completely in pan.
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