Cherry Ripple Sour Cream Coffee Cake

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Total Time
1hr 5mins
Prep
10 mins
Cook
55 mins

Cooking Light July 2008

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Ingredients

Nutrition

Directions

  1. To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly.
  2. Preheat oven to 350°.
  3. To prepare cake, coat a 9-inch tube pan with cooking spray. Combine 1/4 cup oil and melted butter in a medium bowl. Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
  4. Lightly spoon all-purpose flour in dry measuring cups; level with a knife. Combine all-purpose flour and next 3 ingredients in a large bowl.
  5. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture. Stir in cherries.
  6. Spoon half of batter into prepared pan; sprinkle with half of streusel. Spoon in remaining batter; top with remaining streusel.
  7. Bake at 350° for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; run a knife around outside edge. Cool completely in pan.