A delicious cake like bread that has the added benefit of being very low in fat.

Recipe Summary

Servings:
12
Yield:
1 -9 inch bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.

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  • Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.

  • Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.

  • Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.

Nutrition Facts

164 calories; protein 5.8g 12% DV; carbohydrates 32.8g 11% DV; fat 0.4g 1% DV; cholesterol 2.9mg 1% DV; sodium 125.8mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2003
AWESOME! The name is misleading because this doesn't taste like cake at all. taste's like a wonderful yeast bread. this went into my real recipe box! BEWARE: after cooking the first 20 minutes at 425 it was DONE! don't burn it! Read More
(20)

Most helpful critical review

Rating: 3 stars
01/07/2005
This cake was somewhat dry. I wouldn't eat it by itself. I also couldn't tell if it was a dessert or a side dinner bread that is somewhat sweet. I probably won't make it again. Read More
(1)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/11/2003
AWESOME! The name is misleading because this doesn't taste like cake at all. taste's like a wonderful yeast bread. this went into my real recipe box! BEWARE: after cooking the first 20 minutes at 425 it was DONE! don't burn it! Read More
(20)
Rating: 5 stars
10/18/2010
Great bread! No one in our family needs to eat low-fat foods so we used full-fat sour cream and whole milk. This probably made the texture and taste of the bread even better than it was supposed to be but oh well. The finished loaf looked a little strange (It didn't quite fill out the whole bundt pan) but the taste was very very tasty and the texture was moist and very soft. It is a hit with my family and I'll be making it again. Thanks for sharing the recipe! Read More
(6)
Rating: 4 stars
01/15/2006
This is good bread but could use some clarification as to its true identity. Next time I will lightly knead in a swirl of cinnamon and brown sugar to make it like cinnamon bread. Read More
(3)
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Rating: 4 stars
03/03/2005
This Isn't Anything Like A Cake But It Is A Delicious Bread. My Family Enjoyed It Very Much.It Was Gone In NO Time! Read More
(3)
Rating: 5 stars
04/02/2017
Delicious. Because some people thought it was too sweet i used 2T brown sugar. And because there were problems with dryness (and because it is easier to slice as a loaf!)i took the liberty of baking mine in a regular loaf pan. Worked great. I baked mine in a 9x5" loaf pan at 375 for 25 minutes like a regular loaf of bread. It is delicious. Thank you for this recipe. Read More
(2)
Rating: 4 stars
07/11/2011
I used full fat ingredients and regular brown sugar. I baked mine a little too long (25 minutes but I'm going to guess my oven bakes a little hot) so it more brown and has a crust unlike the one in the photo of the recipe. It's still good but better fresh from the oven or re-heated with butter/margarine. I think the recipe is called a 'cake' bread as the method of bringing together the ingredients (notably the ingredients in different amounts with others could be used to make a cake) and the fact that it is baked in bundt add to the 'cake' factor. This takes some time to rise though mine didn't rise much the second time (guess I didn't wait long enough) but it also doesn't bake up into the whole pan FYI. Had egg whites and sour cream to use wasn't disappointed. Read More
(1)
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Rating: 3 stars
01/07/2005
This cake was somewhat dry. I wouldn't eat it by itself. I also couldn't tell if it was a dessert or a side dinner bread that is somewhat sweet. I probably won't make it again. Read More
(1)