Light Sour Cream Coffee Cake
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
YIELD: 20 servings.
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
Ingredients
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2 cups all-purpose flour
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1-1/2 cups sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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2 large eggs, room temperature, beaten
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1 cup reduced-fat sour cream
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1/2 cup vanilla yogurt
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1/2 cup butter, melted
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1 teaspoon vanilla extract
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STREUSEL:
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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2 tablespoons butter, melted
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1 teaspoon ground cinnamon
Directions
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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.
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2.
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.
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