Sour Cream Coffeecake

• Streusel:
• 1/4 cup granulated sugar
• 1/4 cup coarsely chopped walnuts
• 1 teaspoon ground cinnamon
• Cake:
• 2 cups granulated sugar
• 10 tablespoon butter, softened
• 1/2 cup (4 ounces) block-style fat-free cream cheese
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fat-free sour cream
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1 teaspoon powdered sugar

1. Preheat oven to 350u0b0.
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). 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. Combine flour and next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in vanilla.
4. 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. Bake at 350u0b0 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. Sprinkle with powdered sugar.
5. 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.

streusel, granulated sugar, walnuts, ground cinnamon, sugar, butter, cream cheese, egg whites, egg, flour, baking powder, baking soda, salt, sour cream, vanilla, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/sour-cream-coffeecake (may not work)