Reduced-Fat Crumb Coffee Cake

By Bostoncook

Ingredients

• 2 cups flour
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 4 tbsp butter, melted and cooled slightly
• 1 cup lowfat sour cream, at room temperature
• 1 egg, at room temperature
• 1 tsp vanilla
• 1 tsp cinnamon

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350.

2. Pulse flour, 1/2 cup sugar, salt-baking soda in food processor until blended. With processor running add 3 tbsp butter and blend until mixture looks sandy. Transfer 1/4 cup to a bowl and set aside. Add sour cream-vanilla to rest of flour in processor; pulse just until mixture comes together. Scrape into sprayed 8" baking pan and smooth top.

3. Add 1/4 cup brown sugar and cinnamon to reserved flour mixture with 1 tbsp butter. Toss together until evenly distributed. Sprinkle over batter in pan.

4. Bake until golden brown and tester tests clean, 30-35 minutes. Cool on wire rack. Serve warm or at room temperature.

This was great! And so easy to do. Definite repeater. I subbed white whole wheat flour for all but 1/3 cup white (was out), and decreased the white sugar by 1/4 cup. I did not have the egg or sour cream at room temperature. Next time I'd up the cinnamon.