Low Fat Cinnamon Sour Cream Coffee Cake Recipes

HEALTHY SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees and spray an 8x8 pan with baking spray.
• Mix brown sugar, walnuts and cinnamon in a small bowl and set aside.
• To your stand mixer add the sugar, butter and applesauce until well combined on medium-high speed.
• Add in the egg whites until creamy, then lower the speed to medium and add in the sour cream, buttermilk and vanilla until smooth.
• Sift together the whole wheat pastry flour, oat flour, baking powder, baking soda and salt.
• On the lowest speed setting add in the flour until just combined.
• Add in half the batter to your baking pan, add half the walnut mixture to the batter, then spoon the remaining batter over the walnuts.
• Top with the remaining walnut mixture and bake for 30 minutes until a toothpick comes out clean.

LOW FAT CINNAMON SOUR CREAM COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Sift and combine the flour, baking powder, baking soda, and salt. Set aside.
• Combine the nuts, ½ cup of white sugar, and cinnamon. Set aside.
• Grease a round cake tin and set aside.
• Using a bowl with the mixer attachment, cream 2 cups of white sugar and applesauce until the sugar is fully dissolved.
• Add the vanilla and eggs, one at a time, beating until pale and fully incorporated.
• Gradually add sour cream and continue beating until fully incorporated.
• Once the wet mixture is made, fold it into the flour mixture until a smooth batter is formed.
• Spread ⅓ of the batter around the greased cake tin and sprinkle ⅓ of the sugar mixture. Repeat accordingly until the last amount of the batter has been spread on top.
• Transfer to a preheated oven and bake at 350 degrees F for 50 minutes. Then, reduce the temperature to 300 degrees F and continue baking for 30 minutes, or until a cake tester comes out clean.
• Remove from the oven and transfer to a cooling rack. Allow to completely cool down before slicing and serving. Enjoy!

SOUR CREAM COFFEE CAKE (LOW FAT)

Steps:

• Preheat oven to 350 degrees.
• TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well.
• Set aside.
• TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
• Add sour cream mixture to dry ingredients and mix with a fork until blended.
• Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
• Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
• Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
• Cover cake with waxed paper and cool on a cake rack for 25 minutes.
• This method of covering will keep the cake moist.
• Remove cake from pan, recover with waxed paper, and cool completely.
• Store in an airtight container.
• 21 servings.

LOW FAT COFFEE CAKE

Steps:

• Cream margarine and sugar together until fluffy.
• Sift together the flour, baking powder and salt and add to the margarine/sugar mixture.
• Add 1/4 cup milk to mixture, beat well, repeat twice.
• Beat in the vanilla.
• Fold in the egg whites.
• Pour mixture into a greased 8"x8" baking pan.
• Combine topping (last four) ingredients and sprinkle over the top.
• Bake at 375° about 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Serve warm or at room temperature.

LOW-FAT COFFEE CAKE

Steps:

• In a medium bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg whites, applesauce and milk. Add to dry ingredients. Pour into a 9-in. square baking pan that has been coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.