Sour Cream Coffee Cake (courtesy of Cape Fear Pottery) (gluten free version)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 9.2 g
  • Cholesterol: 38.5 mg
  • Sodium: 72.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.2 g



Introduction

I adjusted the original recipe a tad to cut out some sugar and also some of the sour cream.

This is meant to be used in the exclusive Cape Fear Pottery mini bundt cake mold. I adjusted the original recipe a tad to cut out some sugar and also some of the sour cream.

This is meant to be used in the exclusive Cape Fear Pottery mini bundt cake mold.
Number of Servings: 12

Ingredients

    1 stick of butter
    1/2 cup of sugar
    1 egg
    1 cup of plain flour (I used gluten free flour)
    1/2 tsp of Xanthan gum (b/c I used gluten free flour)
    1/4 tsp baking powder
    1/4 tsp salt
    1/2 tsp cinnamon
    1/2 cup of raisins
    1/4 cup of lowfat plain yogurt
    1/4 cup of sour cream

Directions

Cream together sugar and butter.
Add egg & stir well.
Stir dry ingredients together in a separate bowl.
Add raisins to dry mixture and stir.
Add dry mixture to cream mixture alternately w/ sour cream & yogurt.
Pour into greased pottery bundt pan.
PLACE INTO A COLD OVEN AND SET TEMPERATURE TO 350.
Bake for 50 min.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user MAMATWOGIRLS.