Whole Wheat Sour Cream Coffee Cake

By audfromlowell

Land O Lakes whole wheat version with sour cream

Ingredients

• Topping:
• 2 cups finely chopped pecans
• 1/2 cup sugar
• 1 1/2 tsp cinnamon
• Coffee Cake:
• 2 cups sugar
• 1 cup Land o Lakes butter
• 2 cups Land O Lakes Light or no-fat sour cream
• 2 eggs, beaten
• 1 Tbsp vanilla
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 1/4 tsp salt

Preparation

Step 1

Heat oven to 350. In small bowl, stir together all topping ingredients; set aside. In large mixer bowl combine 2 cups sugar & butter. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Add light sour cream, eggs, and vanilla. Continue beating until well mixed (1 minute). Reduce speed to low; add whole wheat flour, baking powder & salt. Continue beating, scraping bowl often, until well mixed (1-2 minutes). In greased & floured 12 cup Bundt or 10 inch tube pan, sprinkle 1/3 topping. Top with 1/2 of batter. Sprinkle 1/3 topping over batter. Top with remaining batter. Sprinkle remaining topping over batter; press topping into batter. Bake 50 to 60 minutes, or until golden brown. If browning too quickly, cover with aluminum foil. Cool 10 minutes. Turn coffee cake out onto serving plate. Serve warm or at room temperature.