Diabetes Forecast

Before Recipe: Sour Cream Coffee Cake

A few simple swaps turn this unhealthy coffee cake into a guilt-free breakfast treat. Read on to find out how the recipe looked before we diabetized it.

Sour Cream Coffee Cake: Before

This recipe doesn't meet the ADA guidelines for saturated fat for a side dish.

Makes 12 servings
Serving size: 1/12th of cake
Preparation time: 25 minutes
Cook time: 1 hour

1 cup chopped walnuts
1 tsp. cinnamon
2 1/4 cups sugar, divided
3 cups flour
3/4 cup butter, softened
1/4 cup whole milk
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 8-ounce container regular sour cream
3 eggs

1. Grease and flour a 12-cup Bundt pan. In a medium bowl, combine the walnuts, cinnamon, and 3/4 cup of the sugar. Set aside.

2. In a large bowl with mixer at low speed, beat the flour, butter, milk, baking powder, baking soda, sour cream, eggs, and remaining sugar just until blended.

3. Increase the speed to medium and beat for 2 minutes. Preheat the oven to 350 degrees. Spoon half of the batter into the prepared pan and sprinkle with half the nut mixture. Spread with remaining batter and top with the remaining nut mixture.

4. Bake the cake for 1 hour or until a cake tester inserted comes out clean. Cool in the pan for 10 minutes and then invert onto a plate and let cool completely.

Nutrition Facts
Carbohydrate exchanges: 4 1/2
Fat exchanges: 4

Amount Per Serving
Calories 490
Calories from Fat 205
Total Fat 23 g
Saturated Fat 10.6 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 315 mg
Total Carbohydrate 64 g
Dietary Fiber 2 g
Sugars 39 g
Protein 7 g

Learn to bake the healthier version by clicking here.



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