Sour Cream Coffee Cake with Cinnamon and Walnuts - 29g Carbs, 2g Fiber 0g Sugar
From: Joy Bauer's Food Cures
This is the perfect dessert to bake when you want something special.
It's a bit more caloric and carb-heavy than my other sugar-free treats,
but it is undeniably lighter than traditional sour cream coffee cake.
It's a hit with my family and friends!
Good for: Type 2 Diabetes
Prep Time: 25 min
Cook Time: 45 min
Total Time: 1 h 10 min
Servings: 8
Contains Nuts
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Vegetarian
Most Popular
2/3 cup flour, all-purpose
1/3 cup sugar substitute
1 tsp cinnamon, ground
1/2 tsp nutmeg, fresh, grated
1/4 cup margarine, trans-fat free, reduced-fat, soft tub, frozen for 15 minutes
3/4 cup flour, all-purpose
3/4 cup flour, whole-wheat pastry
1 1/4 cup sugar substitute
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream, nonfat
2 eggs
1/4 cup oil, canola
2 tsp vanilla extract
1 tsp maple extract
1/2 cup nuts, walnuts, coarsely chopped
1. Preheat the oven to 350 degrees F. Grease a 9" round springform pan.
Line the bottom with a round of parchment paper or coat with cooking
spray.
2. To make the topping, in a small bowl, stir together the flour,
sugar substitute, cinnamon, and nutmeg. Add the margarine and using
a pastry cutter or your fingers quickly cut or rub in the margarine
until coarse crumbs form. Cover and refrigerate.
3. To make the cake, on a piece of wax paper or aluminum foil, sift
the all-purpose flour, whole wheat flour, sugar substitute, baking
powder, baking soda, and salt. In a large bowl, whisk together the
sour cream, eggs, oil, vanilla, and maple extract until well blended.
Add the flour mixture. Using an electric mixer on medium speed or a
wire whisk, beat until smooth and creamy, 1 to 2 minutes.
4. Spoon half of the batter into the prepared pan and spread evenly.
Sprinkle evenly with half of the topping. Cover evenly with the
remaining batter. Sprinkle evenly with the nuts, gently pressing
them into the batter. Cover with the remaining topping.
5. Bake until the topping is golden brown and a toothpick inserted
into the center of the cake comes out clean, 40 to 45 minutes.
Transfer the pan to a wire rack and let cool for 20 minutes. Remove
the sides of the springform pan. Serve the cake warm or at room
temperature, cut into wedges.
Servings: 8
Nutrition per Serving:
240 Calories, 12g Total Fat, 1.5g Saturated Fat, 45mg Cholesterol,
323mg Sodium, 29g Total Carbs, 2g Dietary Fiber 0g Sugars, 6g Protein
Diabetic Exchanges: 1 lean meat, 2 fats, 2 starch
