Bran and sour cream coffee cake
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour; all-purpose |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
| ¼ | cup | Margarine |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Egg beaters® 99% egg substitute |
| ⅓ | cup | Nonfat sour cream |
| ⅓ | cup | Skim milk |
| ½ | cup | Wheat bran |
| ¼ | cup | Brown sugar; packed |
| 2 | tablespoons | Margarine; melted |
| 1 | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
Directions
In a mixing bowl, beat the margarine, sugar and vanilla until combined. Add egg and beat well. Beat in sour cream. Add the flour, baking powder, baking soda, salt and nutmeg; beat just until combined. Pour batter into a 9-inch square baking pan.
Combine bran, brown sugar and remaining ingredients; Mix well. Sprinkle bran topping over cake batter. Bake in a 375F oven for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm.
Recipe by: Country Home Magazine Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Dec 15, 1997