Low-Fat Coffee Cake Recipe

Name: Low-Fat Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. vanilla; 1 c. no fat sour cream or plain yogurt; 1/2 c. firmly packed brown sugar; 1 tsp. cinnamon; 1/2 c. chopped walnuts; 1/2 c. chopped maraschino cherries; 2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/4 tsp. salt; 1/2 c. margarine; 3/4 c. sugar; 2 eggs

Servings: persons

1 tsp. vanilla
1 c. no fat sour cream or plain yogurt
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1/2 c. chopped walnuts
1/2 c. chopped maraschino cherries
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. margarine
3/4 c. sugar
2 eggs

1
Stir vanilla into sour cream; set aside.
2
Combine brown sugar, cinnamon, nuts and cherries in small bowl and set aside.
3
Cream margarine and regular sugar until light; add eggs and beat until light.
4
Add flour mixture alternately with sour cream.
5
Put 1/2 batter in greased Bundt pan or 10-inch tube pan.
6
Sprinkle 1/2 of nut and cinnamon, etc.
7
mixture on top of batter.
8
Layer rest of batter mixture and nut mixture.
9
Bake at 350u00b0 for 45 to 50 minutes.
10
For best results have eggs and sour cream at room temperature.

1116

kcal

Calories

Fat

175

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 13 ingredients. The key ingredients include: 1 tsp. vanilla, 1 c. no fat sour cream or plain yogurt, 1/2 c. firmly packed brown sugar, 1 tsp. cinnamon, and more.

Yes, Low-Fat 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.

Low-Fat Coffee Cake

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