Apple-sour cream coffee cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.3
  • Total Fat: 2.1 g
  • Cholesterol: 5.9 mg
  • Sodium: 126.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Apple-sour cream coffee cake calories by ingredient
Submitted by:


I found the recipe in a 1990 Cooking Light cook book. I tweaked it a little and cut the calories in half. I found the recipe in a 1990 Cooking Light cook book. I tweaked it a little and cut the calories in half.
Number of Servings: 12


    1 cup peeled, chopped cooking apples
    .75 cup white flour
    .5 cup whole wheat flour
    3/4 tsp baking powder
    3/4 tsp baking soda
    3/4 tsp ground cinnamon, divided
    1/2 teaspoon ground nutmeg
    1/2 cup unsweetened apple sauce
    1/2 cup splenda
    2 egg whites
    2/3 cup low fat sour cream
    1/2 tsp vanilla extract
    2 Tsp brown sugar
    2 tsp lemon juice
    1 Tsp powdered sugar


Toss apples with 2 Tbs white flour; set aside. Combine remaining flour, baking powder, baking soda, 1/2 tsp cinnamon and nutmeg in a small bowl; set aside. Mix apple sauce, splenda and egg whites. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
Spread half of the batter into a 9-in square baking pan that has been coated with non-stick spray. Combine apples, remaining cinnamon, brown sugar and lemon juice; sprinkle evenly over batter. Spread remaining batter evenly over apple mixture.
Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Dust cake with powdered sugar.

Number of Servings: 12

Recipe submitted by SparkPeople user DEBBYSTIME.

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Member Ratings For This Recipe

  • No directions, pan size, etc.? Please? :) - 11/1/08

    Reply from DEBBYSTIME (11/1/08)
    The full direction are there now. I had entered half of the info and lost it. The second time around I saved it during input. Try pulling it up again.

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