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Strawberry Sour Cream Cake (Low Fat)

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“This turned out fluffy and delicious! An adaptation of Beakerwill's Sour Cream Cherry Coffee Cake.”
READY IN:
35mins
SERVES:
16-24
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350°F.
  2. In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
  3. In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
  4. Stir in vanilla, zest and strawberries.
  5. Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
  6. *Note: after baking, cover cake to prevent drying out.

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