Cherry Ripple Sour Cream Coffee Cake Recipe

Name: Cherry Ripple Sour Cream Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Streusel; 1/2 cup whole wheat flour (about 2 1/4 ounces); 1/2 cup oats; 1/2 cup packed brown sugar; 3 tablespoons chopped pecans; 1 teaspoon ground cinnamon; 2 tablespoons frozen orange juice concentrate, thawed; 1 tablespoon canola oil; Cake; cooking spray; 1/4 cup canola oil; 2 tablespoons butter, melted; 1 cup granulated sugar; 2 teaspoons vanilla extract; 1 large egg; 1 large egg white; 2 cups all-purpose flour (about 9 ounces); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup nonfat sour cream; 2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)

Servings: persons

Streusel
1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
Cake
cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nonfat sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)

1
To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
2
Combine whole wheat flour and next 4 ingredients.
3
Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
4
Preheat oven to 350u00b0F.
5
To prepare cake, coat a 9-inch tube pan with cooking spray.
6
Combine 1/4 cup oil and melted butter in a medium bowl.
7
Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
8
Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
9
Combine all-purpose flour and next 3 ingredients in a large bowl.
10
Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
11
Stir in cherries.
12
Spoon half of batter into prepared pan; sprinkle with half of streusel.
13
Spoon in remaining batter; top with remaining streusel.
14
Bake at 350u00b0F for 55 minutes or until wooden pick inserted in center comes out clean.
15
Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
16
Cool completely in pan.

1107

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Streusel, 1/2 cup whole wheat flour (about 2 1/4 ounces), 1/2 cup oats, 1/2 cup packed brown sugar, and more.

Yes, Cherry Ripple Sour Cream Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Ripple Sour Cream Coffee Cake

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