Low Fat Coffee Cake
"I got this recipe couple weeks ago from Seattle Post Intelligencer from the Jeanne Jones forum. I tried it out over christmas and i just love it! you cant tell it is low fat! heheh"
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 cup liquid egg substitute (about 3) or 1/2 cup egg white (about 3)
- 2 tablespoons canola oil
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 1 1⁄2 cups fat free sour cream
-
Topping
- 1⁄2 cup brown sugar
- 1⁄3 cup flour
- 1⁄2 cup oats (rolled or instant)
- 1 teaspoon ground cinnamon
- 2 tablespoons butter
- 1⁄4 cup chopped nuts
directions
- Preheat the oven to 350 degrees. Spray a 9 x 13" pan with non stick cooking spray and set aside
- Combine flour + baking powder + baking soda and Cinnamon. Set aside
- Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream. Mixing well.
- Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened. Spread the batter into the prepare pan.
- Combine all the topping ingredients. Mix it using your finger tips (make sure that butter is room temperature).
- Sprinkle the topping on top of the batter in the pan.
- Bake about 35 minutes, a few minutes longer if it is refrigerated. Test by inserting a sharp knife into the center of the cake. If it is come out clean it is done :).
- TIPS: If you make this the night before. Make sure dont add the topping right away. I would add the topping right before you bake it. Enjoy!
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RECIPE SUBMITTED BY
Just someone who enjoy baking and cooking!
