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all-purpose low-fat sour cream sugar butter brown sugar light molasses egg whites baking soda cinnamon baking powder vanilla salt
Viewed: 77 - Published at: 4 years agoIngredients
- 3 cups all-purpose flour
- 1 14 cups low-fat sour cream
- 34 cup sugar
- 34 cup butter, softened
- 12 cup brown sugar
- 12 cup light molasses
- 6 egg whites
- 2 teaspoons baking soda
- 1 12 teaspoons cinnamon
- 1 12 teaspoons baking powder
- 1 12 teaspoons vanilla
- 14 teaspoon salt
Method
- In a large bowl, sift together flour, baking soda, baking powder and salt.
- Set aside.
- In a seperate medium bowl, mix together the butter, sugar, eggs, vanilla and molasses until you get a consitency of wet sand.
- It works best if you get down and dirty and mix with your fingers.
- Add wet ingredients to dry ingredients and stir.
- Add sour cream and beat until smooth.
- In a seperate small bowl, mix brown sugar with walnuts and cinnamon.
- Preheat oven to 350 degrees,.
- Prepare a 10 inch coffee cake pan with a thin coating of cooking spray and a light sprinkling of flour.
- Sprinkle with 1/3 of the nut mixture in the pan.
- Spread half of the batter over the nut mixture, followed by another 1/3 of the nut mixture, the remaining batter and the last 1/3 of the nut mixture.
- Bake for 55 minutes or until a toothpick inserted near center comes out clean.
- Let cool slightly before serving or slicing.
- This is really great served warm with butter.
- Stores well in the refridgerator for a week and warms up nicely in the microwave oven.
- BONUS-- BONUS-- BONUS-- Shoo-Fly Pie Recipe.
- (makes two 9-inch pies).
