Recipe - Cinnamon-Swirled Coffee Cake Wlight Sour Cream

1 One half teaspoon Ground Cinnamon
1 cup Sugar; +5 tbs.
1 Three fourths cup AllPurpose Flour
1 One half teaspoon Baking Powder
One half teaspoon Baking Soda
1 cup Nonfat Sour Cream
Three fourths cup Plain Nonfat Yogurt
1 teaspoon Vanilla Extract
1/3 cup Vegetable Oil
2 lg Eggs
2 lg Egg Whites

Oven 325øF.

Postition a rack in the center of the oven. Grease a 9 One half 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 thinbladed 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.

Posted to EatL by bill spalding.

Per serving: 272 Calories; 8g Fat (28% calories from fat); 6g Protein; 43g
Carbohydrate; 40mg Cholesterol; 185mg Sodium

Recipe by: Palm Beach Post, 10/10/91

Posted to EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Feb 4,
98