Saturday, November 5, 2011

Traditional Sour Cream Coffee Cake with Streusel

A few variations have been made to the traditional sour cream coffee cake recipe I've been experimenting with - most notably, this one doesn't use sour cream, but I've swapped in low fat or nonfat yogurt to make this recipe a little healthier - you could use light sour cream if you preferred, but I was working with what was on hand at the moment.

Also, I've swapped out part of the butter or margarine called for with unsweetened applesauce, this lends a richness to the coffeecake and I've decreased a little of the usual amounts of sugar, to keep this treat from being overly sweet. This comes together fast and looks much more difficult to make than it actually is.

The final substitution I made was using chopped hazelnuts in place of walnuts, but I did that simply because hazelnuts have been ridiculously cheap - under $2 a pound - and walnuts are a little bit beyond my budget at this moment.

1 1/2 sticks of butter or margarine ($.20)
1/2 C. unsweetened applesauce ($.10)
3/4 C. white sugar (.10)
1/2 cup packed brown sugar ($.10)
2 eggs ($.20)
2-3 T. coffee creamer, optional ($.05)
2 cups all-purpose flour ($.20)
1 teaspoon baking powder ($.05)
1 teaspoon baking soda ($.05)
1 tsp. cinnamon ($.05)
1 cup nonfat yogurt ($.50)
1 teaspoon vanilla or black walnut extract ($.05)

1/2 tsp. nutmeg ($.05)
1 teaspoon ground cinnamon ($.05)
1/4 cup brown sugar ($.05)
1/2 C. chopped hazelnuts ($.20)

In a large mixing bowl, blend together butter or margarine, applesauce, white sugar, 1/2 cup brown sugar, sour cream, eggs, and extract. Add to these ingredients the flour, baking powder, and soda. Blend until smooth.

To make streusel filling:
Combine cinnamon, nutmeg, and 1/4 cup brown sugar. Set aside.

Grease and flour a large Bundt pan.

Pour 1/2 of the batter into the prepared pan. Sprinkle the cinnamon sugar mix on top of the batter in the pan, and cover with the remaining batter.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Cool.

Dust with powdered sugar if desired.

Yields: 16 servings
Cost: $2.00
Cost per serving: $.13

1 comment:

  1. Wascally WabbitsNovember 27, 2011

    Wow - love the idea of making a traditional sour cream coffeecake with yogurt - good way to use them up before they expire.