sour cream coffee cake

By scottsdalejulie

Just put this in the oven, but will let you know how it turns out.

Sour Cream Coffee Cake

1 cup butter
2 cups sugar sub. (I used whey low, Diabetisweet, and liquid splenda)
1 cup polyd
2 eggs, well beaten
1 c. sour cream
2 cups flour blend(I used low carb diet chefs, but i'm sure Jena Marie's or any other would work fine) no soy, though.
1 tsp baking powder
1 cup chopped pecans
2 T. cinnamon
3 T. powdered sugar ( I used Whey low. You could blend any sugar sub to a fine powder and use it)

Cream butter and sugars. Add eggs and vanilla. Fold in sour cream. Sift together flours and baking powder. Add to the first mixture. Pour 1/3 of the batter into greased bundt pan. Sprinkle 1/2 of the pecan, cinnamon, powdered sugar mixture over batter.

Pour in another 1/3 of batter on top of pecan mixture and then top that with the other 1/2 of pecan mixture, then pour the rest of the batter over the pecan mixture. Bake at a 325 degree oven for 1 hr. and 20 minutes. Remove from oven. Let cool for 10 minutes. Invert cake over plate.

Ingredients

• Just put this in the oven, but will let you know how it turns out.
• Sour Cream Coffee Cake
• 1 cup butter
• 2 cups sugar sub. (I used whey low, Diabetisweet, and liquid splenda)
• 1 cup polyd
• 2 eggs, well beaten
• 1 c. sour cream
• 2 cups flour blend(I used low carb diet chefs, but i'm sure Jena Marie's or any other would work fine) no soy, though.
• 1 tsp baking powder
• 1 cup chopped pecans
• 2 T. cinnamon
• 3 to powdered sugar ( I used Whey low. You could blend any sugar sub to a fine powder and use it)
• to 1/3 1/2 sugars. Add eggs and vanilla. Fold in sour cream. Sift together flours and baking powder. Add to the first mixture. Pour 1/3 of the batter into greased bundt pan. Sprinkle 1/2 of the pecan, cinnamon, powdered sugar mixture over batter.

Preparation

Step 1

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