Old-Fashioned Sour Cream Coffee Cake
- Total Time
When sprinkling the brown sugar mixture over the batter, keep it away from the side of the pan so it doesn’t stick to the pan when baked.
chopped pecans½ cup(s)
packed brown sugar½ cup(s)
ground cinnamon2 tsp
whole wheat flour1 ½ cup(s)
all-purpose flour1 cup(s)
baking powder2 tsp
baking soda½ tsp
table salt½ tsp
unsalted butter4 Tbsp, softened
sugar1 ¼ cup(s)
egg white(s)2 large
fat free sour cream1 ¼ cup(s)
vanilla extract2 tsp
- Preheat the oven to 350°F. Spray a 10-inch Bundt pan with nonstick spray.
- Evenly sprinkle 2 tablespoons of the pecans in the bottom of the pan. Combine the remaining pecans, the brown sugar, and cinnamon in a small bowl; set aside. Whisk together the pastry flour, all-purpose flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- With an electric mixer on medium speed, beat the butter and 1⁄3 cup of the granulated sugar in a large bowl until light and fluffy, about 2 minutes. Gradually beat in the remaining 1 cup of granulated sugar, then beat 1 more minute. Beat in the eggs and egg whites, one at a time, beating well after each addition. Beat in the sour cream and vanilla. Reduce the speed to low. Gradually add the flour mixture, beating just until blended.
- Spoon one-third of the batter into the pan; spread evenly. Sprinkle evenly with half of the reserved brown sugar mixture. Spoon half of the remaining batter on top; spread evenly. Sprinkle with the remaining brown sugar mixture. Spoon the remaining batter on top; spread evenly. Bake until a toothpick inserted into the center comes out clean, 40 – 45 minutes. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack. Yields 1⁄16 of cake per serving.