ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
SOUR CREAM COFFEE CAKE
76
1
⁄
2
cup firmly packed
brown sugar
1
1
⁄
2
teaspoons cinnamon
1 cup chopped walnuts or
pecans
3 cups all-purpose flour
1
1
⁄
2
cups sugar
3 teaspoons baking
powder
1 teaspoon baking soda
1
⁄
2
teaspoon salt
1 cup margarine or
butter, softened
1 cup reduced-fat sour
cream
1 teaspoon vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, sugar, baking powder, baking soda,
and salt in mixer bowl. Add margarine, sour cream,
and vanilla. Attach bowl and flat beater to mixer.
Turn to Stir Speed and mix about 30 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
13x9x2-inch baking pan or 10-inch 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
for 50 to 60 minutes. Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g pro, 47 g carb,
17 g fat, 44 mg chol, 349 mg sod.
