Blue Ribbon Sour Cream Coffee Cake

Blue Ribbon Sour Cream Coffee Cake
Blue Ribbon Sour Cream Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CAKE BATTER

  • 3/4

    c light sour cream

  • 1/4

    c unsweetened applesauce

  • 2

    TBSP granulated sugar

  • 1

    large egg

  • 1

    large egg white

  • 1/2

    c splenda

  • 1 1/2

    c all-purpose flour

  • 3/4

    tsp baking soda

  • 1

    tsp baking powder

  • 3

    TBSP margarine or butter

  • 1

    c fresh blueberries (1/2 pint)

  • TOPPING

  • 1/3

    c all-purpose flour

  • 2

    TBSP brown sugar

  • 2

    TBSP splenda

  • 2

    TBSP margarine or butter, melted

Directions

Preheat oven to 350 degrees. Lightly coat an 8 inch square baking pan with nonstick baking spray For the cake batter, in a medium bowl whisk together the sour cream, applesauce, sugar, egg, egg white, and sweetener. In a large bowl, combine the flour, baking soda, and baking powder. Using your fingertips, a pastry blender, or two knives, cut margarine into flour mixture until crumbly. Create a well in the center and pour in the sour cream mixture. Add blueberries and mix gently with a large spoon or spatula until blended. Spoon the batter into prepared baking pan. For the topping, in a small bowl, combine all the ingredients with a fork until mixture is crumbly. Sprinkle the mixture evenly over the batter. Bake for 25 min or until toothpick inserted in the center comes out clean. Cool on a wire rack.

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