Light Sour Cream Coffee Cake

Total Time Prep: 25 min. Bake: 30 min. + cooling
Yield 20 servings
Contest Winner
Test Kitchen Approved
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

  • 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

  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.
  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.

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
Recipe Creator

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