"Light recipe from R. Reisman. Great coffee cake - not too sweet - just perfect for brunch or a light snack!!"
finely grated orange rind
low-fat sour cream
1 3/4 cups
canned whole berry cranberry sauce
Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
Make cake: in a large bowl and using a whisk or electric mixer, beat orange rind and juice, sour cream, oil, egg, egg whites, vanilla and sugar.
In another bowl, stir together flour, baking powder and baking soda; with a wooden spoon, stir the flour mixture into the orange mixture just until it is combined. Pour the mixture into a prepared pan.
In a food processor, purée the cranberry sauce. Dollop it over the batter and use a butter knife to swirl it around gently.
Make topping: in a small bowl, stir together the cereal, brown sugar, flour, water and oil just until crumbly. Scatter the toppng over the cake batter.
Place the pan in the centre of the oven and bake for 55 to 60 minutes or until a tester inserted in the centre of the cake comes out clean. Let the cake cool on a wire rack.
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Cranberry Sour Cream Coffee Cake (cont.)