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Add a photoRaciónes: 12
Ingredientes
- 3/4 c. butter, softened
- 1 c. sugar
- 2 Large eggs
- 8 ounce. carton lowfat sour cream
- 2 c. all-purpose flour
- 1 teaspoon baking pwdr
- 3/4 c. brown sugar, firmly packed
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon grnd nutmeg
- 1/2 c. minced walnuts or possibly pecans
- 1 teaspoon grnd cinnamon
Direcciones
- Cream butter and sugar till light and fluffy. Add in Large eggs and lowfat sour cream, mixing well. Combine the flour, baking pwdr, soda, salt and grnd nutmeg and add in to the batter, mixing well. Pour into a greased and floured pan, 13x9x2-inches.
- Combine the brown sugar, nuts and cinnamon; mix well and sprinkle proportionately over the batter in the pan. Cover and place pan in your refrigerator overnight.
- About 45-50 min before you are ready to serve breakfast, remove the cover and place pan in your preheated oven. Bake at 350 degrees for 35-40 min or possibly till cake tests done.
- I make this coffee cake for a treat with coffee on Thanksgiving evening. I also do this for Christmas morning. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 358 | |
| Calories from Fat 156 | 44% |
| Total Fat 17.76g | 22% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 315mg | 13% |
| Potassium 93mg | 3% |
| Total Carbs 47.23g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 30.9g | 21% |
| Protein 4.07g | 7% |
