Sour Cream Coffee Cake (low Fat)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 21
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons granulated sugar
• 3 tablespoons raisins
• 2 teaspoons cinnamon
• 2 cups unbleached flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (6 ounce) jar pear baby food
• 1 cup nonfat sour cream
• 1/2 cup egg substitute
• 2 teaspoons vanilla

Recipe

• 1 preheat oven to 350 degrees.
• 2 to make cinnamon filling: combine sugars, raisins, and cinnamon in a small bowl and blend well.
• 3 set aside.
• 4 to make cake: combine pears, sour cream, egg substitute, and vanilla in a small bowl and mix well.
• 5 add sour cream mixture to dry ingredients and mix with a fork until blended.
• 6 spread a thin layer of batter into an 8-inch bundt pan that has been coated with vegetable spray.
• 7 sprinkle half of the cinnamon filling over batter; repeat this process one more time, ending with batter.
• 8 bake for 45 to 50 minutes, or until cake tester inserted into center of cake comes out clean.
• 9 cover cake with waxed paper and cool on a cake rack for 25 minutes.
• 10 this method of covering will keep the cake moist.
• 11 remove cake from pan, recover with waxed paper, and cool completely.
• 12 store in an airtight container.
• 13 21 servings.