Light Sour Cream Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Begin your day with a square of this scrumptious reduced-fat coffee cake. It's moist and yummy, with a band of cinnamon through the center. It won't last long. âAmy McBride, Columbia, Missouri Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 eggs, beaten |
1 cup (8 ounces) reduced-fat sour cream |
1/2 cup vanilla yogurt |
1/2 cup butter, melted |
1 teaspoon vanilla extract |
streusel: |
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
2. In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.
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