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75
Sour Cream Coffee Cake
1
⁄2 cup (125 mL) firmly
packed brown
sugar
1
1
⁄2 tsp (7 mL)
cinnamon
1 cup (250 mL)
chopped walnuts or
pecans
3 cups (750 mL)
all-purpose flour
1
1
⁄2 cups (375 mL)
granulated sugar
3 tsp (15 mL) baking
powder
1 tsp (5 mL) baking
soda
1
⁄2 tsp (2 mL) salt
1 cup (250 mL) butter
or margarine,
softened
1 cup (250 mL)
reduced-fat sour
cream
1 tsp (5 mL) vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds, or until ingredients are combined.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1
1
⁄2 minutes. Stop and scrape bowl.
Turn to STIR Speed and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured 13 x
9 x 2" (33 x 23 x 5 cm) baking pan or 10"
(25 cm) tube pan. Sprinkle with half of
cinnamon-sugar mixture. Spread remaining
batter in pan and top with remaining cinnamon-
sugar mixture. Bake at 350°F (180°C) for 40 to
50 minutes (13 x 9 x 2" [33 x 23 x 5 cm] pan) or
50 to 60 minutes (10" [25 cm] tube pan). Serve
warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g protein, 47 g
carb, 17 g fat, 44 mg chol, 349 mg sodium.
VARIATION
Coffee Cake for a Crowd
Double the ingredients and prepare in 6 qt
(5.68 L) mixer bowl.
Yield: 32 servings (16 servings per cake).