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Cinnamon Sour Cream Coffee Cake



1/2 cup chopped walnuts, toasted


  1. Heat oven to 350 degrees F. Grease a 10-inch tube pan.
  2. In large mixing bowl, combine fat replacement and 2 cups sugar; beat until fluffy. Stir in vanilla extract. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.
  3. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth.
  4. Spoon 1/3 batter into prepared pan.
  5. In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times.
  6. Bake in heated oven 1 hour 10 minutes (70 minutes) or until knife inserted in center comes out clean.
  7. Remove from oven and cool on wire rack 10 minutes.
  8. Remove from pan and cool completely on wire rack before serving.

16 servings

Nutritional info 1/16th recipe serving: 299 calories (9% calories from fat); 8g protein; 3g fat; 62g carbohydrates; 0mg cholesterol; 341mg sodium

From the kitchen of Linda (Ltlgranny).


Maricopa, Arizona

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