Nonfat Sour Cream Cake Bread Food

NONFAT SOUR CREAM CAKE BREAD

Nonfat Sour Cream Cake Bread image

A delicious cake like bread that has the added benefit of being very low in fat.

Provided by Julia Oh

Categories Breakfast and Brunch Breakfast Bread Recipes

Yield 12

Number Of Ingredients 8

Ingredients

¾ cup fat free sour cream
½ teaspoon salt
3 tablespoons light brown sugar
2 egg whites
½ cup skim milk
1 tablespoon vanilla extract
3 ¼ cups unbleached all-purpose flour
2 ¼ teaspoons active dry yeast

Steps:

Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 32.8 g, Cholesterol 2.9 mg, Fat 0.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 0.1 g, Sodium 125.8 mg, Sugar 5 g

SOUR CREAM COFFEE CAKE (LOW FAT)

Sour Cream Coffee Cake (low Fat) image

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

Ingredients

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

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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