Sour Cream Coffee Cake

This is a Cooking Light "lightened" version of sour cream coffee cake. Delicious and you won't even notice the healthier substitutions!

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄3 cup sugar
• 1⁄3 cup walnuts, chopped
• 1 1⁄2 teaspoons ground cinnamon
• 2  cups sugar
• 10  tablespoons butter, softened
• 4  ounces fat free cream cheese
• 2  large  egg whites
• 1  large egg
• 2  cups flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup nonfat sour cream
• 1⁄2 teaspoon vanilla

Directions

1. Combine first 3 ingredients, set aside.
2. Beat sugar, butter and cheese, add egg 1 at a time.
3. Combine dry ingredients in separate bowl.
4. Add to sugar mixture alternating with sour cream.
5. Stir in vanilla.
6. Sprinkle 1/2 streusel mixture in bottom of greased bundt pan and cover with 1/2 batter.
7. Top with remaining streusel and finish with the rest of the batter.
8. Bake at 350°F for 1 hour.
9. Cool on a rack.