Cinnamon-swirled coffee cake w/light sour cream
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Cinnamon-swirled coffee cake w/light sour cream
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Last updated 6/12/2012 1:16:38 AM. Recipe ID 46589. Report a problem with this recipe.
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      Title: Cinnamon-swirled coffee cake w/light sour cream
 Categories: Coffee cake, Ethnic
      Yield: 10 Servings
 
  1 1/2 ts Ground Cinnamon
      1 c  Sugar; +5 tbs.
  1 3/4 c  All-Purpose Flour
  1 1/2 ts Baking Powder
    1/2 ts Baking Soda
      1 c  Nonfat Sour Cream
    3/4 c  Plain Nonfat Yogurt
      1 ts Vanilla Extract
    1/3 c  Vegetable Oil
      2 lg Eggs
      2 lg Egg Whites
 
  Oven 325F.
  
  Postition a rack in the center of the oven. Grease a 9 1/2 x 4" Bundt
  or fluted tube pan, greasing well.
  
  Mix cinnamon with 3 tbs. sugar. Sift flour, baking powder, soda into a
  bowl. In another bowl, mix sour cream, yogurt and vanilla.
  
  In large bowl, beat oil with 1 cup sugar and 1 egg until smooth and
  fluffy. Beat in second egg.  At low speed, stir in flour mixture
  alternately with the sour cream mixtures, each in 2 portions.
  
  In another large bowl, whip egg whites until soft peaks form. Beat in
  remaining 2 tbs. sugar and whip until shiny but not dry.  Fold in
  batter until just blended.
  
  Pour about 1/3 of the batter into the prepared pan. Sprinkle with
  half the cinnamon mixture.  Gently spoon another third of the batter
  in dollops over the mixture.  Sprinkle with remaining cinnamon
  mixture. Gently spoon the remaining batter in dollops over it.
  Spread gently to cover the cinnamon mixture.  Bake about 60 minutes
  or until cake tester comes out clean. Cool in pan 15 minutes.
  
  Run a thin-bladed flexible knife around the center tube, but not
  around sides of pan. Invert the cake onto a rack and cool completely.
  (Cake can be kept, wrapped, up to 2 days at room temp. or 3 days in
  refrig.) Serve at room temperature.
  




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Recipe ID 46589 (Apr 03, 2005)

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