Save on Pinterest

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
  • 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 large eggs, room temperature, beaten
  • 1 cup 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 13x9-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 in the center comes out clean. Place pan on a wire rack to cool.
Nutrition 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • aug2295
    Dec 1, 2013

    This was moist and very good.

  • Bob1492
    Jan 28, 2011

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

  • JudithRN3
    Jan 23, 2011

    texture-wise: too dense-

  • sgish04
    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...

  • cwainwright
    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.

  • ke6lls
    Apr 18, 2010

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

  • cvschoenfeld
    Apr 5, 2010

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

  • LorettaH
    Mar 29, 2010

    It was very heavy and dense.