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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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Light Sour Cream Coffee Cake Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 20 servings

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

Nutritional Facts

1 piece: 210 calories, 7g fat (4g saturated fat), 40mg cholesterol, 140mg sodium, 33g carbohydrate (22g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. 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.
  2. 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.
Originally published as Light Sour Cream Coffee Cake in Taste of Home April/May 2010, p55


Reviews for Light Sour Cream Coffee Cake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
aug2295 User ID: 4631582 188993
Reviewed Dec. 1, 2013

"This was moist and very good."

MY REVIEW
Bob1492 User ID: 5785262 128963
Reviewed Jan. 28, 2011

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

MY REVIEW
JudithRN3 User ID: 1949591 211665
Reviewed Jan. 23, 2011

"texture-wise: too dense-"

MY REVIEW
sgish04 User ID: 5045943 172075
Reviewed Aug. 2, 2010

"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..."

MY REVIEW
cwainwright User ID: 1665322 190708
Reviewed Jul. 2, 2010

"My family liked this coffee cake - thought it was great for how easy it is to make. I did have to bake it a little longer."

MY REVIEW
ke6lls User ID: 3596507 187109
Reviewed Apr. 18, 2010

"good taste however the batter was very thick and I had to bake it for 45 minutes"

MY REVIEW
cvschoenfeld User ID: 1184622 128912
Reviewed Apr. 5, 2010

"This cake tasted excellent! A real winner at our house."

MY REVIEW
LorettaH User ID: 557912 146790
Reviewed Mar. 29, 2010

"It was very heavy and dense."

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