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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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just enough sweetness. Ingredients:
1/3 cup packed brown sugar |
1/4 cup quick cooking oats |
2 teaspoons ground cinnamon |
3/4 cup raw sugar |
1/4 cup smart balance |
1/2 cup egg beaters |
1 cup fat-free sour cream |
1 teaspoon vanilla extract |
1 3/4 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients; set aside.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack
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