Sour Cream Coffee Cake
- Number of Servings: 18
Ingredients
1/2 c margarine1 egg2 cups splenda1 1/4 cup sour cream1/2 tsp vanilla2 cup flour1 tsp baking powder1/8 tsp salt1/3 cup flour1/2 cup packed brown sugar2 tbl melted margarine1 tsp ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Makes 18 servings in a 9x13 dish
Number of Servings: 18
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
Makes 18 servings in a 9x13 dish
Number of Servings: 18
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 9.9 g
- Cholesterol: 18.8 mg
- Sodium: 124.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
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