Light Sour Cream Coffee Cake Recipe

For all you fellow Bay Area kids that remember Lafayette's famed Milly's Kitchen and it's delicious, piping hot coffee cake, have I got a recipe for YOU! I should mention I also have a weakness for pretty much any baked good that contains sour cream, so this was obviously up my alley as well!

Light Sour Cream Coffee Cake

· 2 cups all-purpose flour
· 1 ½ cups sugar
· 1 tsp baking powder
· ½ tsp salt
· ½ tsp ground cinnamon
· 2 eggs, beaten
· 1 cup (8oz) reduced-fat sour cream
· ½ cup vanilla yogurt
· ½ cup butter, melted
· 1 tsp vanilla extract

Streusel:
· ½ cup packed brown sugar
· 1/3 cup all-purpose flour
· 2 Tbs butter, melted
· 1 tsp ground cinnamon

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.

In a small bowl, combine the streusel ingredients. Spoon half of the batter into a 13x9in baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and then remaining streusel. Bake at 350F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool.

TasteOfHome.com

High Altitude Modifications: Add 2 Tbs flour to the batter mixture; subtract 1 Tbs sugar from batter; shake off a smidge of the baking powder from the teaspoon before adding it the batter. The pro's say to increase the oven temp and decrease the baking time, but I think leaving these components just as they are in the recipe yields a fluffier cake in this case. Be sure to do the toothpick test to check for doneness when the oven beeps though -- you don't want it too gooey on the inside!