Sour Cream Coffee Cake

• 1/2 c. walnuts, chopped
• 1/4 c. reduced-calorie margarine, softened
• 1/2 c. sugar
• 1/2 c. egg substitute
• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1 c. nonfat sour cream alternative
• 1 tsp. vanilla extract
• 1/4 c. sugar
• 2 tsp. ground cinnamon
• vegetable cooking spray

1. Place walnuts in a pan; bake at 350u0b0 for 8 to 10 minutes or until lightly toasted.
2. Cool.
3. Beat margarine at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
4. Then add egg substitute, beating well.
5. Combine flour and next 3 ingredients; add to margarine mixture alternately with sour cream alternative, beginning and ending with flour mixture.
6. Mix after each addition.
7. Stir in vanilla and walnuts. Combine 1/4 cup sugar and cinnamon; fold half of mixture into cake batter.
8. Spoon batter into a 9-inch square pan coated with cooking spray and sprinkle with remaining sugar mixture.
9. Bake at 350u0b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
10. Cool cake in pan on a wire rack 10 minutes.
11. Remove from pan; invert and cool on wire rack.

walnuts, margarine, sugar, egg substitute, flour, baking powder, baking soda, salt, nonfat sour cream alternative, vanilla extract, sugar, ground cinnamon, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553050 (may not work)