Cinnamon Sour Cream Coffee Cake
1 cup fruit-based fat replacement or unsweetened applesauce
2 1/2 cups granulated sugar, divided use
2 teaspoons pure vanilla extract
1 cup liquid egg substitute
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups fat-free dairy sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted
Heat oven to 350F. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 cups sugar;
beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.
In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other
mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.
In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat
layers of batter and cinnamon mixture 2 more times.
Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove
from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.
Makes 16 servings.
Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium