Old-fashioned sour cream coffee cake
Packed brown sugar
Whole wheat flour
4 Tbsp, softened
2 large egg(s)
Fat free sour cream
- 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.