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Light Sour Cream Coffee Cake

 Light Sour Cream Coffee Cake
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
20 ServingsPrep: 25 min. Bake: 30 min. + cooling

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 McCormick® Pure 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

2 of 2

Light Sour Cream Coffee Cake (continued)

Directions (continued)

  • 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.