Sour Cream Coffee Cake

Sour cream coffee cake is one of my favorite cakes.  I attempted to make it a little healthier by making a few alterations– using half the flour as whole wheat flour, less butter and a little applesauce.  It still turned out moist and delicious!
Sour Cream Coffee Cake – reduced fat
Makes 6 mini bundt cakes
  • 3/4 c White flour
  • 1 c. Whole Wheat flour
  • 1 1/3 tsp Baking Powder
  • 2/3 tsp Baking Soda
  • 1/4 tsp. Salt
  • 1 c. sugar
  • 4 Tbsp butter
  • 1/3 c. applesauce
  • 2 eggs
  • 2 tsp Vanilla Extract 
  • 1 c. Light Sour Cream
  • 1/2 c. brown sugar
  • 1.5 tsp cinnamon
  • 1 c. chopped walnuts
Using Whole Wheat Flour
the walnuts get caramelized and add great texture!

Directions

1. Preheat oven to 350 degrees.
2. Lightly butter or spray the baking dish
3. Mix the butter, applesauce and sugar 
4. Add the eggs one at a time.
5. Add vanilla and sour cream.
6. Add in baking soda, baking powder, salt and flour
7. Sprinkle the sugar mixture at the base of the bundt tin
8.  Pour half the batter, then sprinkle the rest of the sugar mixture.
9.  Cover with the rest of the batter
Bake at 350 for 35-40 minutes or until the toothpick comes out clean

The sugar filling and topping

fill the tins with the topping, then pour in batter

fresh out of the oven
mini steamy bundt cakes
Sour Cream Coffee Cake

Nothing better than a cup of coffee to go with the coffee cake! 🙂
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s