Diabetized Sour Cream Coffee Cake
Per ServingDiabetized Sour Cream Coffee Cake |
||
|---|---|---|
| Makes: 16 | ||
| Serving Size: 1/16th of cake | ||
| Calories | 225 | |
| Fat | 7 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 32 | g |
| Fiber | 1 | g |
| Sugars | 14 | g |
| Cholesterol | 30 | mg |
| Sodium | 110 | mg |
| Protein | 6 | g |
| Choices: Carbohydrate 2, Fat 1 1/2 | ||
- Makes: 16
- Serving Size: 1/16th of cake
- Preparation Time: 25 minutes
- Cooking Time: 1 hour
Ingredients
| 1/3 | cup | chopped walnuts |
| 1 1/2 | tsp. | cinnamon |
| 1 | cup | Splenda for baking, divided |
| 3 | cups | all-purpose flour |
| 1 | tsp. | baking soda |
| 2 | tsp. | grated lemon zest |
| 1 | tsp. | almond extract |
| 2 | eggs | |
| 1 | egg white | |
| 1/3 | cup | canola oil |
| 1/2 | cup | plain nonfat yogurt |
| 1/4 | cup | unsweetened applesauce |
| 1 1/2 | cups | nonfat sour cream |
Directions
- Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Set aside. In a small bowl, combine the walnuts, cinnamon, and 1/4 cup of the Splenda for baking. Set aside.
- Mix together the flour, the remaining Splenda, baking soda, and lemon zest in a medium bowl.
- In another bowl, combine the almond extract, eggs, egg white, oil, yogurt, and applesauce. Beat for 2 minutes at medium speed with an electric mixer.
- Add the flour mixture to the egg mixture, alternating with the sour cream. Beat well after each addition.
- Pour the batter into the prepared pan. Sprinkle the top with the walnut mixture. Bake for 1 hour or until a cake tester inserted comes out clean. Cool for 10 minutes in the pan. Invert the cake onto a plate and cool completely.
