Wednesday, August 11, 2010

Sour Cream Coffee Cake with Cinnamon and Walnuts

"This is the perfect dessert to bake when you want something special. It's a bit more caloric and carb-heavy than my other sugar-free treats, but it is undeniably lighter than traditional sour cream coffee cake. It's a hit with my family and friends!" - Joy Bauer
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 h 10 mins

  • 2/3 cup(s) flour, all-purpose
  • 1/3 cup(s) sugar substitute
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, fresh, grated
  • 1/4 cup(s) margarine, trans-fat free, reduced-fat, soft tub, frozen for 15 minutes
  • 3/4 cup(s) flour, all-purpose
  • 3/4 cup(s) flour, whole-wheat pastry
  • 1 1/4 cup(s) sugar substitut
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup(s) sour cream, nonfat
  • 2 egg(s)
  • 1/4 cup(s) oil, canola
  • 2 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/2 cup(s) nuts, walnuts, coarsely chopped
1. Preheat the oven to 350°F. Grease a 9" round springform pan. Line the bottom with a round of parchment paper or coat with cooking spray.

2. To make the topping, in a small bowl, stir together the flour, sugar substitute, cinnamon, and nutmeg. Add the margarine and using a pastry cutter or your fingers quickly cut or rub in the margarine until coarse crumbs form. Cover and refrigerate.

3. To make the cake, on a piece of wax paper or aluminum foil, sift the all-purpose flour, whole wheat flour, sugar substitute, baking powder, baking soda, and salt. In a large bowl, whisk together the sour cream, eggs, oil, vanilla, and maple extract until well blended. Add the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, 1 to 2 minutes.

4. Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter. Cover with the remaining topping.

5. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

Download printable version here

Recipe found on the website Healthy Recipes from Joy Bauer

Amount Per Serving
Calories: 240
Total Fat: 12 g
Saturated Fat: 1.5 g
Cholesterol: 45 mg
Sodium: 323 mg
Total Carbohydrate: 29 g
Dietary Fiber: 2 g
Protein: 6 g
Sugars: 0 g

For additional recipes from the above site, click here

1 comment:

  1. SO let's see here, I had a few changes I made to the recipe (I hope they work out) While reading the recipe before I posted it online I skipped the part where it said you needed maple extract. :( So since I have almond extract on hand, I used that. I also used greek yogurt instead of sour cream since that is all I had. It is in the oven now, so we will see how it turns out! Hopefully good! And I am SUPER excited that I can eat it cause it is Sugar Free! YIPPEEEEEE!!!


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