STRAWBERRY SOUR CREAM CAKE (LOW FAT)
Make and share this Strawberry Sour Cream Cake (Low Fat) recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 35m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350°F.
- In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
- In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
- Stir in vanilla, zest and strawberries.
- Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
- *Note: after baking, cover cake to prevent drying out.
SOUR CREAM COFFEE CAKE (LOW FAT)
This flavorsome cake is exceptionally moist and is sure to become a favorite. Dust top of cake with powdered sugar before serving.
Provided by Olha7397
Categories Breads
Time 1h10m
Yield 21 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 120.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.2, Sodium 153.6, Carbohydrate 26.5, Fiber 0.8, Sugar 15.6, Protein 2.6
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