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
Light Sour Cream Coffee Cake
Light Sour Cream Coffee Cake
Prep Time
25 min
Cook Time
30 min
Yield
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.
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