"Sour Creme" Coffeecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 263.2
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 67.1 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.4 g
View full nutritional breakdown of "Sour Creme" Coffeecake calories by ingredient
Introduction
This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual. You can use reduced-fat soy products, if you wish. Makes a 10” tube cake. Adapted from Bryanna Clark Goagan’s “The Fiber for Life Cookbook”. This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual. You can use reduced-fat soy products, if you wish. Makes a 10” tube cake. Adapted from Bryanna Clark Goagan’s “The Fiber for Life Cookbook”.Number of Servings: 16
Ingredients
-
¼ c. water
1 T. egg replacer, dry
1/3 c. smooth, unsweetened applesauce
3 T. oil
¼ c. soymilk
1 c. sugar
1 tsp. vanilla extract
1 ¼ c. whole wheat pastry flour
¾ c. unbleached flour
1 tsp baking powder
1 tsp baking soda
½ tsp. salt
½ c. extra-firm silken tofu
½ c. soymilk
1 T. lemon juice
1 c. chopped pecans
1/3 c. melted good-tasting margarine
2/3 c. brown sugar
1 tsp. cinnamon
Directions
Preheat oven to 350 degrees F. Grease and flour a 10” tube cake pan.
In a blender, blend the water and egg replacer.
Add applesauce, oil, soymilk, sugar and vanilla and process well.
Pour into a medium mixing bowl.
Whisk together the flours, baking powder, baking soda and salt in another bowl.
In the blender (no need to wash it out after blending the Wet Mix) blend the silken tofu, soymilk, and lemon juice until VERY smooth.
Add the dry ingredients and the tofu mix alternately to the wet ingredients, starting and ending with the dry.
Mix the remaining ingredients together well in a small bowl. Sprinkle half of the topping into the bottom of the pan.
Top with half the batter.
Sprinkle the rest of the topping over that and end with the remaining batter.
Bake 45 minutes.
Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.
Cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a blender, blend the water and egg replacer.
Add applesauce, oil, soymilk, sugar and vanilla and process well.
Pour into a medium mixing bowl.
Whisk together the flours, baking powder, baking soda and salt in another bowl.
In the blender (no need to wash it out after blending the Wet Mix) blend the silken tofu, soymilk, and lemon juice until VERY smooth.
Add the dry ingredients and the tofu mix alternately to the wet ingredients, starting and ending with the dry.
Mix the remaining ingredients together well in a small bowl. Sprinkle half of the topping into the bottom of the pan.
Top with half the batter.
Sprinkle the rest of the topping over that and end with the remaining batter.
Bake 45 minutes.
Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.
Cool on a rack.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.