Saturday, June 26, 2010

Healthy Recipe: Old-Fashioned Sour Cream Coffee Cake

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!
Lisa  :)


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