CRANBERRY SOUR CREAM COFFEE CAKE
Light recipe from R. Reisman. Great coffee cake - not too sweet - just perfect for brunch or a light snack!!
Provided by Redsie
Categories Breads
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make cake: in a large bowl and using a whisk or electric mixer, beat orange rind and juice, sour cream, oil, egg, egg whites, vanilla and sugar.
- In another bowl, stir together flour, baking powder and baking soda; with a wooden spoon, stir the flour mixture into the orange mixture just until it is combined. Pour the mixture into a prepared pan.
- In a food processor, purée the cranberry sauce. Dollop it over the batter and use a butter knife to swirl it around gently.
- Make topping: in a small bowl, stir together the cereal, brown sugar, flour, water and oil just until crumbly. Scatter the toppng over the cake batter.
- Place the pan in the centre of the oven and bake for 55 to 60 minutes or until a tester inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack.
Nutrition Facts : Calories 203.8, Fat 6.5, SaturatedFat 1.4, Cholesterol 16.2, Sodium 154.9, Carbohydrate 33.7, Fiber 0.8, Sugar 20.1, Protein 2.9
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