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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a Cooking Light lightened version of sour cream coffee cake. Delicious and you won't even notice the healthier substitutions! Ingredients:
1/3 cup sugar |
1/3 cup walnuts, chopped |
1 1/2 teaspoons ground cinnamon |
2 cups sugar |
10 tablespoons butter, softened |
4 ounces fat free cream cheese |
2 large egg whites |
1 large egg |
2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup nonfat sour cream |
1/2 teaspoon vanilla |
Directions:
1. Combine first 3 ingredients, set aside.
2. Beat sugar, butter and cheese, add egg 1 at a time.
3. Combine dry ingredients in separate bowl.
4. Add to sugar mixture alternating with sour cream.
5. Stir in vanilla.
6. Sprinkle 1/2 streusel mixture in bottom of greased bundt pan and cover with 1/2 batter.
7. Top with remaining streusel and finish with the rest of the batter.
8. Bake at 350°F for 1 hour.
9. Cool on a rack.
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