Sour Cream Coffee Cake (Low Fat)

• CINNAMON FILLING
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons granulated sugar
• 3 tablespoons raisins
• 2 teaspoons cinnamon
• CAKE
• 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

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.

cinnamon, brown sugar, sugar, raisins, cinnamon, cake, flour, sugar, baking soda, baking powder, salt, baby food, nonfat sour cream, egg substitute, vanilla

Taken from www.food.com/recipe/sour-cream-coffee-cake-low-fat-89730 (may not work)