Bran and sour cream coffee cake

9 Servings

Ingredients

Quantity Ingredient
1½ cup Flour; all-purpose
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅛ teaspoon Nutmeg
¼ cup Margarine
⅓ cup Sugar
1 teaspoon Vanilla extract
¼ cup Egg beaters® 99% egg substitute
⅓ cup Nonfat sour cream
⅓ cup Skim milk
½ cup Wheat bran
¼ cup Brown sugar; packed
2 tablespoons Margarine; melted
1 teaspoon Cinnamon
⅛ teaspoon Nutmeg

Directions

In a mixing bowl, beat the margarine, sugar and vanilla until combined. Add egg and beat well. Beat in sour cream. Add the flour, baking powder, baking soda, salt and nutmeg; beat just until combined. Pour batter into a 9-inch square baking pan.

Combine bran, brown sugar and remaining ingredients; Mix well. Sprinkle bran topping over cake batter. Bake in a 375F oven for 30 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm.

Recipe by: Country Home Magazine Posted to EAT-L Digest by Sharon Barbour <sharonb@...> on Dec 15, 1997

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