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Light Sour Cream Coffee Cake Recipe
Light Sour Cream Coffee Cake Recipe photo by Taste of Home

Light Sour Cream Coffee Cake Recipe

Publisher Photo
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 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.

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

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.

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
Reviewed Dec. 1, 2013

"This was moist and very good."

MY REVIEW
Reviewed Jan. 28, 2011

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

MY REVIEW
Reviewed Jan. 23, 2011

"texture-wise: too dense-"

MY REVIEW
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
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."

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