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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A rather new adopted recipe that we have enjoyed. Ingredients:
2 1/4 cups all-purpose flour |
1/2 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
2 egg whites |
3/4 cup nonfat sour cream |
1/2 cup skim milk |
1 tablespoon canola oil |
1/4 cup all-purpose flour |
2 tablespoons firmly packed brown sugar |
1 teaspoon cinnamon |
2 tablespoons margarine |
Directions:
1. reheat the oven.
2. Spray an 8-inch springform pan with vegetable cooking spray and set aside.
3. To prepare topping,in a small bowl, combine dry ingredients.
4. Using a pastry blender or 2 knives, cut in margarine until coarse crumbs form. Set aside.
5. To prepare cake, in a medium bowl, combine the dry ingredients. Mix well.
6. In a large bowl, whisk egg whites, sour cream, milk, and oil.
7. Add flour mixture; stir until just combined.
8. Spoon batter into prepared pan.
9. Sprinkle topping over batter.
10. Bake until a toothpick inserted in center comes out clean, about 40 minutes.
11. Place pan on a wire rack; cool for 10 minutes.
12. Remove side of pan; cool cake completely.
13. NOTES: Fruit toppings give coffee cakes extra flair.
14. After spooning batter into the pan, try arranging thin slices of apple over the top, then proceed as directed.
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