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Sour cream coffee cake

Preparation time: 15 minutes
Cooking time: 50–60 minutes

Nonstick cooking spray
1/2 cup margarine labeled no trans or saturated fat
1/2 cup unsweetened applesauce
1/2 cup plus 1/4 cup granulated sugar
1/2 cup plus 1/4 cup Splenda No Calorie Sweetener, granular
3 eggs or 3/4 cup egg substitute
1 cup fat-free sour cream
1 tablespoon vanilla
1 1/2 cups sifted all-purpose flour
1 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

Preheat oven to 350°F. Spray a large tube pan or a 10” x 10” square baking pan with nonstick cooking spray and lightly coat with flour. Blend the margarine, applesauce, 1/2 cup sugar, and 1/2 cup Splenda together. Add the eggs, sour cream, and vanilla, beating until well combined. Add the all-purpose and whole wheat flours, baking powder, baking soda, and salt, mixing until incorporated. In a separate bowl, combine 1/4 cup sugar, 1/4 cup Splenda, cinnamon, and nuts; set aside. Pour half of the batter into the prepared pan. Sprinkle three-quarters of the sugar–nut mixture over the batter. Top with the remaining batter and sprinkle with the rest of the sugar–nut mixture. Bake for 50–60 minutes, until a cake tester inserted into the center of the pan comes out clean. Let the coffee cake cool for 10 minutes. If you baked the cake in a tube pan, invert and remove from the pan.

Yield: 20 servings
Serving size: 1/20th of the recipe (about 2 ounces)

Nutrition Facts

Per Serving:
  Calories: 180
  Carbohydrate: 26 g
  Protein: 4 g
  Fat: 7 g
  Saturated fat: 1.5 g
  Cholesterol: 35 mg
  Sodium: 200 mg
  Fiber: 2 g
 
  Exchanges per serving: 2 starch, 1 fat
  Carbohydrate choices: 2

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