Nonfat Sour Cream Cake Bread Recipes

Steps:

• Preheat oven to 325°F.
• Oil and flour a loaf pan.
• In a mixing bowl, combine sour cream, egg whites, and vanilla.
• In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
• Combine wet and dry ingredients until just moistened.
• Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.

Steps:

• Preheat oven to 325 degrees.
• Cream butter& sugar.
• Add eggs one at a time.
• Slowly add flour.
• Add baking soda to sour cream, then add to mixture.
• Add vanilla.
• Spray bundt pan w/ Baker's Joy.
• Pour batter into pan.
• Bake for 1 hour 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• TO MAKE CINNAMON FILLING: Combine sugars, raisins, and cinnamon in a small bowl and blend well.
• Set aside.
• TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
• Add sour cream mixture to dry ingredients and mix with a fork until blended.
• Spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
• Sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
• Bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
• Cover cake with waxed paper and cool on a cake rack for 25 minutes.
• This method of covering will keep the cake moist.
• Remove cake from pan, recover with waxed paper, and cool completely.
• Store in an airtight container.
• 21 servings.