Coffee cake is nice for breakfast or with a cup of coffee or tea later in the day. I'm glad I found a lighter version and I always like an excuse to bake something in a Bundt pan! This recipe came from my WW Best-Ever Desserts cookbook.
Old-Fashioned Sour Cream Coffee Cake
1/2 cup pecans, chopped
1/2 cup packed light brown sugar
2 teaspoons cinnamon
1 1/2 cups whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar
2 large eggs
2 egg whites
1 1/4 cups fat-free sour cream (I used Light)
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick spray.
2. Evenly sprinkle 2 tablespoons of the pecans in the bottom of the pan. Combine the remaining pecans, the brown sugar, and cinnamon in a small bowl; set aside.
3. With an electric mixer on med. speed, beat the butter and 1/3 cup of the granulated sugar in a large bowl until light and fluffy, about 2 minutes. Gradually beat in the remaining 1 cup of granulated sugar, then beat 1 more minute. Beat in the eggs and egg whites, one at a time, beating well after each addition. Beat in the sour cream and vanilla. Reduce the speed to low. Gradually add the flour mixture, beating just until blended.
4. Spoon one-third of the batter into the pan; spread evenly. Sprinkle evenly with half of the reserved brown sugar mixture. Spoon half of the remaining batter on top; spread evenly. Sprinkle with the remaining brown sugar mixture. Spoon the remaining batter on top; spread evenly. Bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.
Per serving (1/16 of cake): 233 cal, 6 g fat, 2 g fiber, 5 WW pts
~~~~~~~~~~~~~~~You can tell that this cake is a lighter cake, but it is still very yummy! At 5 pts per slice though, I can't eat this every day. Since only hubs and I were eating it, I cut the cake into quarters, wrapped each quarter and froze it. On weekends I pulled out a quarter which was enough to give us each a slice on Saturday and Sunday. It made our treat last so much longer. If you try it, let me know what you think!
Have a healthy day!