Low-Fat Coffee Cake

• 1 tsp. vanilla
• 1 c. no fat sour cream or plain yogurt
• 1/2 c. firmly packed brown sugar
• 1 tsp. cinnamon
• 1/2 c. chopped walnuts
• 1/2 c. chopped maraschino cherries
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 c. margarine
• 3/4 c. sugar
• 2 eggs

1. Stir vanilla into sour cream; set aside.
2. Combine brown sugar, cinnamon, nuts and cherries in small bowl and set aside.
3. Cream margarine and regular sugar until light; add eggs and beat until light.
4. Add flour mixture alternately with sour cream.
5. Put 1/2 batter in greased Bundt pan or 10-inch tube pan.
6. Sprinkle 1/2 of nut and cinnamon, etc.
7. mixture on top of batter.
8. Layer rest of batter mixture and nut mixture.
9. Bake at 350u0b0 for 45 to 50 minutes.
10. For best results have eggs and sour cream at room temperature.

vanilla, sour cream, brown sugar, cinnamon, walnuts, maraschino cherries, flour, baking powder, baking soda, salt, margarine, sugar, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195509 (may not work)