Sour Cream Coffeecake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 10 tablespoon butter softened
• 4 ounces cream cheese fat-free block-style
• 1 large eggs 
• 2 large egg whites 
• 2 cups flour all-purpose
• 0.3 cup granulated sugar 
• 2 cups granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 teaspoon powdered sugar 
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour
• 0.5 teaspoon vanilla extract 
• 0.3 cup walnuts coarsely chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. To prepare streusel, combine first 3 ingredients in a small bowl; set aside.
3. To prepare cake, beat 2 cups sugar, butter, and cream cheese at medium speed of a mixer until well-blended (about 5 minutes).
4. Add egg whites and egg, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk.
6. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
7. Spoon half of batter into bottom of a 12-cup Bundt pan coated with cooking spray; sprinkle with streusel. Spoon remaining batter over streusel; spread evenly.
8. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
9. Sprinkle with powdered sugar.
10. Note: We also tested this cake substituting 1 cup light butter (such as Land O Lakes) for 10 tablespoons regular butter. Because the total fat was slightly lower using light butter, we discovered we could increase the walnuts from 1/4 cup to 1/2 cup and still have about the same amount of calories and fat.