Sour Cream Coffee Cake Low Fat

Instructions

Preheat oven to 350 degrees.

TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well. Set aside.

TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well. Add sour cream mixture to dry ingredients and mix with a fork until blended.

Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.

Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.

Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.

Cover cake with waxed paper and cool on a cake rack for 25 minutes. This method of covering will keep the cake moist. Remove cake from pan, recover with waxed paper, and cool completely. Store in an airtight container. 21 servings.

Total fat for the recipe above: 114 Calories..2 g. Protein..26 g. Carbohydrates..0 g. Fat

Author's Comments

This flavorsome cake is exceptionally moist and is sure to become a favorite. Dust top of cake with powdered sugar before serving.

I changed this recipe slightly and it was very good. Instead of 2 cups unbleached flour, I used one cup whole wheat pastry flour and 1 cup unbleached flour. For the nonfat sour cream I used 5.5% sour cream. For the filling I used a handful of chopped walnuts instead of the raisin. Instead of a bundt pan I used 13 x 9 cake pan and baked 25 minutes or until tested done. For the 13 x 9 inch pan spread half the batter on bottom, add half of the filling, plop little by little batter over top of filling and gently spread batter, then add the rest of the filling on top and bake. My way has a little more fat than the recipe below.

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