Nonfat Sour Cream Cake Bread Recipes
FAT FREE SOUR CREAM POUND CAKE
Make and share this Fat Free Sour Cream Pound Cake recipe from Food.com.
Provided by septane
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Oil and flour a loaf pan.
- In a mixing bowl, combine sour cream, egg whites, and vanilla.
- In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
- Combine wet and dry ingredients until just moistened.
- Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.
NONFAT SOUR CREAM CAKE BREAD
A delicious cake like bread that has the added benefit of being very low in fat.
Provided by Julia Oh
Categories Breakfast Bread
Yield 12
Number Of Ingredients 8
Steps:
- Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
- Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
- Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
- Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 32.8 g, Cholesterol 2.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 125.8 mg, Sugar 5 g
SOUR CREAM COFFEE CAKE (LOW FAT)
This flavorsome cake is exceptionally moist and is sure to become a favorite. Dust top of cake with powdered sugar before serving.
Provided by Olha7397
Categories Breads
Time 1h10m
Yield 21 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 120.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 153.6, Carbohydrate 26.5, Fiber 0.8, Sugar 15.6, Protein 2.6
NONFAT SOUR CREAM CAKE BREAD
A delicious cake like bread that has the added benefit of being very low in fat.
Provided by Julia Oh
Categories Breakfast Bread
Yield 12
Number Of Ingredients 8
Steps:
- Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
- Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
- Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
- Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 32.8 g, Cholesterol 2.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 125.8 mg, Sugar 5 g
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