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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/4 cup granulated sugar |
1/4 cup coarsely chopped walnuts |
1 teaspoon ground cinnamon |
2 cups granulated sugar |
10 tablespoon butter, softened |
1/2 cup (4 ounces) block-style fat-free cream cheese |
2 large egg whites |
1 large egg |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup fat-free sour cream |
1/2 teaspoon vanilla extract |
cooking spray |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare streusel, combine first 3 ingredients in a small bowl; set aside.
3. To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
4. Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
5. Note: We also tested this cake substituting 1 cup light butter (such as Land O Lakes) for 10 tablespoons regular butter. Because the total fat was slightly lower using light butter, we discovered we could increase the walnuts from 1/4 cup to 1/2 cup and still have about the same amount of calories and fat.
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