Bran And Sour Cream Coffee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Cakes | 9 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour, all-purpose |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/2 | t | Salt |
| 1/8 | t | Nutmeg |
| 1/4 | c | Margarine |
| 1/3 | c | Sugar |
| 1 | t | Vanilla extract |
| 1/4 | c | Egg beaters® 99% egg |
| substitute | ||
| 1/3 | c | Nonfat sour cream |
| 1/3 | c | Skim milk |
| 1/2 | c | Wheat bran |
| 1/4 | c | Brown sugar, packed |
| 2 | T | Margarine, melted |
| 1 | t | Cinnamon |
| 1/8 | t | Nutmeg |
INSTRUCTIONS
In a mixing bowl, beat the margarine, sugar and vanilla until combined. Add egg and beat well. Beat in sour cream. Add the flour, baking powder, baking soda, salt and nutmeg; beat just until combined. Pour batter into a 9-inch square baking pan. Combine bran, brown sugar and remaining ingredients; Mix well. Sprinkle bran topping over cake batter. Bake in a 375F oven for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm. Recipe by: Country Home Magazine Posted to EAT-L Digest by Sharon Barbour <sharonb@TRITON.MAYFIELD.HP.COM> on Dec 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 71
Total Fat: 8.1g
Cholesterol: <1mg
Sodium: 358.1mg
Potassium: 99.3mg
Carbohydrates: 32.4g
Fiber: 2.1g
Sugar: 14g
Protein: 3.4g