Strawberry Sour Cream Cake (Low Fat) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This turned out fluffy and delicious! An adaptation of Beakerwill's Sour Cream Cherry Coffee Cake. Ingredients:
1/2 cup light margarine |
1 cup white sugar |
2 large egg whites, beat till frothy |
1 cup fat free sour cream |
2 cups unbleached flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
1 teaspoon vanilla |
1 tablespoon lemon zest, minced |
1/2 cup frozen sliced strawberries, thawed, drained |
3/4 cup brown sugar |
1/2 cup oat bran |
1/2 cup flax seed |
1 tablespoon light margarine |
Directions:
1. Cake: Preheat oven to 350°F.
2. In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
3. In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
4. Stir in vanilla, zest and strawberries.
5. Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
6. *Note: after baking, cover cake to prevent drying out.
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