Whole Wheat Sour Cream Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Healthier version of the classic sour cream coffee cake. Delicious! Ingredients:
1/2 cup packed brown sugar |
1/2 cup pecans, chopped (or walnuts) |
1 1/2 teaspoons cinnamon, ground |
2 cups white whole wheat flour |
1 cup unbleached all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 1/2 cups sugar |
1/2 cup butter, softened |
2 teaspoons vanilla |
3 eggs |
1 1/2 cups sour cream |
Directions:
1. Mix all filling ingredients. Set aside.
2. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
3. In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
4. In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
5. Beat in sour cream and flour mixture alternately on low speed.
6. Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
7. Bake for about 1 hour or until toothpick inserted near center comes out clean.
8. Cool before remove from the pan.
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