This coffee cake uses only half of a cake mix so you can enjoy it a second time around. Store the unused cake mix in a tightly covered container at room temperature for up to four months.
Prep Time: 15 minutes
Baking Time: 30-35 minutes
Cooling Time: 15 minutes
Yield: 20 servings
Nonstick cooking spray
1⁄3 cup all-purpose flour
3 tablespoons packed Splenda® Brown Sugar Blend
1¾ teaspoons ground cinnamon
2 tablespoons trans-fat-free 67% vegetable oil butter spread, chilled
½ cup coarsely chopped walnuts or pecans
1 egg white
1 8-ounce container light sour cream
½ of a 18.25-ounce package (2-layer-size) reduced-sugar yellow cake mix (½ is about 9 ounces, or 1 cup plus 1 tablespoon)
- Preheat oven to 350° F. Lightly coat bottom of 13 x 9 x 2-inch baking pan with nonstick spray; set aside.
- For topping, combine flour, brown sugar blend and 1 teaspoon cinnamon in small bowl. Blend chilled butter spread into flour mixture using your fingers until mixture is crumbly. Stir in nuts; set aside.
- Whisk egg white and egg in large bowl. Stir in sour cream and ¾ teaspoon cinnamon until combined. Add cake mix; stir just until moistened. Beat with spoon about 60 strokes or until well combined.
- Spread batter evenly into pan. Sprinkle topping mixture on top. Bake for 30 to 35 minutes or until toothpick in center comes out clean. Cool in pan on wire rack about 15 minutes. Cut into pieces; serve warm.
Per Serving (2½ x 2¼-inch slice):
calories: 110; 45 calories from fat
total fat: 5 g; 1.5 g saturated fat, 0 g trans fat
cholesterol: 15 mg
sodium: 115 mg
total carbohydrates: 15 g
fiber: 1 g
sugars: 6 g
protein: 2 g
vitamins: vitamin A (2% DV), vitamin C (0% DV)
minerals: calcium (4% DV), iron (2% DV)
exchanges: 1 starch, 1 fat