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Cinnamon Swirled Coffee Cake With Light Sour Cream

Cinnamon Swirled Coffee Cake With Light Sour Cream is built on Ground Cinnamon, Sugar, All Purpose Flour, Baking Powder, and Baking Soda. Serves 10. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 1 cup
• 1 3/4 cup
• 1 1/2 tsp
• 1/2 tsp
• 1 cup
• 3/4 cup
• 1 tsp
• 1/3 cup
• 2
• 2
• to taste

Method (preview)

1. 1

   Mix cinnamon with 3 tbs. sugar. Sift flour, baking powder, soda into a bowl. In another bowl, mix sour cream, yogurt and vanilla.

2. 2

   In large bowl, beat oil with 1 cup sugar and 1 egg until smooth and fluffy.

3. 3

   Beat in second egg.

4. 4

   At low speed, stir in flour mixture alternately with the sour cream mixtures, each in 2 portions.

5. 5

   In another large bowl, whip egg whites until soft peaks form. Beat in remaining

6. 6

   2 tbs. sugar and whip until shiny but not dry. Fold in batter until just blended.

7. 7

   Pour about 1/3 of the batter into the prepared pan.

8. 8

   Sprinkle with half the cinnamon mixture.

9. 9

   Sprinkle with remaining cinnamon mixture.

10. 10

    Gently spoon the remaining batter in dollops over it.

11. 11

    Spread gently to cover the cinnamon mixture.

12. 12

    Bake about 60 minutes or until cake tester comes out clean.

13. 13

    Cool in pan 15 minutes.

14. 14

    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.

15. 15

    Carbohydrate; 40mg Cholesterol; 185mg Sodium

16. 16

    Posted to Eat-L by bill spalding.