Whole Wheat Sour Cream Coffee Cake

"Healthier version of the classic sour cream coffee cake. Delicious!"
 
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photo by Chef Glaucia photo by Chef Glaucia
photo by Chef Glaucia
Ready In:
1hr 30mins
Ingredients:
13
Yields:
16 slices
Serves:
16
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ingredients

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directions

  • Mix all filling ingredients. Set aside.
  • Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
  • In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  • In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
  • Beat in sour cream and flour mixture alternately on low speed.
  • Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
  • Bake for about 1 hour or until toothpick inserted near center comes out clean.
  • Cool before remove from the pan.

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Reviews

  1. Not very good, dry and the taste was just blah. No one would eat it although I did have a piece with coffee but threw the rest away.
     
  2. This was so good! I was afraid I was not going to get a piece tonight. I took it to the dinner theater at school tonight for the musical. Bye, Bye Birdie, the kids did good. Back to the cake. When I put the batter in the pan I made a well so I could spoon the pecan mixture into. The put the rest of the batter on the top. It is a heavier. It sure taste good with cool whip on top. A bite of cake some pecan mixture and cool whip equals YUMM!! With my oven I'll need to check for doneness at 50 minutes next time I make this. I'm glad I found Glaucia in the Orphanage of the *PAC Fall 2007* game.
     
  3. Very yummy bread...and you can't tell that it has less butter than the original coffee cake recipe. Thank you for sharing, Gláucia! ;)
     
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