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Ingredientes
- 1 c. sugar
- 1/2 c. butter softened
- 2 x Large eggs
- 2 c. all-purpose flour
- 1 c. lowfat sour cream
- 2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp. almond extract
- 1/4 c. sliced almonds plus extra for garnish if you like
- 1/4 c. flaked coconut
- 1/4 c. sugar
- 1/2 tsp grnd cinnamon
- 1/2 c. powdered sugar
- 1/2 c. lowfat sour cream
- 1/4 tsp almond extract
Direcciones
- Heat oven to 350 degrees. Grease and flour 12-c. Bundt pan or possibly 10-inch tube pan.
- Combine 1 c. sugar, butter and Large eggs in large mixer bowl. Beat at medium speed, scraping bowl often, till creamy (1 to 2 min). Reduce speed to low; add in flour, 1 c. lowfat sour cream, baking pwdr, baking soda, salt and 1 Tbsp. almond extract. Continue beating, scraping bowl often, till well mixed (2 to 3 min). (Mix will be thick.)
- Combine 1/4 c. almonds, coconut, 1/4 c. sugar and cinnamon in small bowl. Spoon half of batter into prepared pan; sprinkle with almond mix. Spoon remaining batter into pan over almond mix.
- Bake for 35 to 45 min or possibly till toothpick inserted in center comes out clean. Cold completely.
- Invert cooled cake onto serving plate. Stir together powdered sugar, 1/2 c. lowfat sour cream and 1/4 tsp. almond extract in small bowl; drizzle over cooled coffee cake. Garnish with remaining almonds.
- This recipe yields 16 servings.
- Description: "Almonds complement this moist and rich lowfat sour cream coffee cake."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 132 | 41% |
| Total Fat 15.04g | 19% |
| Saturated Fat 8.74g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 449mg | 19% |
| Potassium 87mg | 2% |
| Total Carbs 43.14g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 27.08g | 18% |
| Protein 4.06g | 6% |
