Manual

Sour Cream Coffee Cake
cup firmly packed
brown sugar
1_ teaspoons
cinnamon
1 cup chopped
walnuts or pecans
3 cups all-purpose
flour
1_ cups granulated
sugar
3 teaspoons baking
powder
1 teaspoon baking
soda
teaspoon salt
1 cup butter or
margarine,
softened
1 cup reduced-fat
sour cream
1 teaspoon vanilla
3 eggs
Combine brown sugar, cinnamon, and walnuts in
small bowl. Set aside.
Combine flour, granulated sugar, baking powder,
baking soda, and salt in mixer bowl. Add butter,
sour cream, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
45 seconds, or until ingredients are combined.
Stop and scrape bowl. Turn to Speed 4 and beat
about 1_ minutes. Stop and scrape bowl.
Turn to STIRSpeed and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 2 and mix about 30 seconds.
Spread half of batter in greased and floured
13 x 9 x 2" baking pan or 10" tube pan. Sprinkle
with half of cinnamon-sugar mixture. Spread
remaining batter in pan and top with remaining
cinnamon-sugar mixture. Bake at 350°F for 40 to
50 minutes (13 x 9 x 2" pan) or 50 to 60 minutes
(10" tube pan). Serve warm.
Yield: 16 servings.
Per serving: About 362 cal, 6 g protein, 47 g
carb, 17 g fat, 44 mg chol, 349 mg sodium.
VARIATION
Coffee Cake for a Crowd
Double the ingredients and prepare in 6 qt mixer
bowl.
Yield: 32 servings (16 servings per cake).
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