Cherry Ripple Sour Cream Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/2 cup whole wheat flour (about 2 1/4 ounces) |
1/2 cup regular 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 fat-free 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. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
2. Preheat oven to 350°.
3. To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
4. Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
5. Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.
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