I like to make a special brunch on the weekend: a breakfast treat that’s within my Points, a couple of slices of center-cut bacon cooked in the oven, and fruit. Even though I was done a day early this week, I had already planned on making the Sour Cream Coffee Cake from my Cooking Light Complete Cookbook, and I stuck to one serving size, two slices of bacon, and fruit. It’s a traditional coffee cake with a cinnamon / sugar / walnut streusel in the middle and on top, but lightened with egg whites and low-fat sour cream. Crunchy streusel, tender cake – what’s not to like?
Sour Cream Coffee Cake
- 1/2 cup packed brown sugar
- 1/4 cup chopped walnuts
- 2 tsp. ground cinnamon
- 1 cup granulated sugar
- 1/4 cup butter, softenened
- 2 large egg whites
- 1 cup reduced-fat sour cream
- 1 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Cooking spray
Preheat oven to 350 degrees. Combine first 3 ingredients; set aside. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour in to dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Yield: 12 servings
Nutritional Info: 243 calories; 8.1 grams fat; 0.7 grams fiber
Enjoy!
Losin' It 