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Light Sour Cream Coffee Cake Recipe

Light Sour Cream Coffee Cake Recipe photo by Taste of Home

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Begin your day with a square of this scrumptious reduced-fat coffee cake. It's moist and yummy, with a band of cinnamon through the center. It won't last long. —Amy McBride, Columbia, Missouri

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Light Sour Cream Coffee Cake Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 20 Servings

25 30 55

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup (8 ounces) reduced-fat sour cream
1/2 cup vanilla yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon

Directions

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

Nutritional Facts 1 piece equals 210 calories, 7 g fat (4 g saturated fat), 40 mg cholesterol, 140 mg sodium, 33 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Light Sour Cream Coffee Cake in Taste of Home April/May 2010, p55

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Reviews for Light Sour Cream Coffee Cake

Light Sour Cream Coffee Cake

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Reviewed on Jan. 28, 2011 by Bob1492

We made this recipe with egg sustitute. Bake time was 32 minutes. The coffee cake came out perfect.

Reviewed on Jan. 23, 2011 by JudithRN3

texture-wise: too dense-

Reviewed on Aug. 02, 2010 by sgish04

While the coffee cake came out extremely tasty, it's very heavy. I also had to extend the cooking time and it still came out pretty sticky. Next time I will probably substitute the sugar with splenda...