You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.

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  • In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.

  • Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.

  • Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.

  • Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.

  • Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Nutrition Facts

575.6 calories; 8.6 g protein; 70.8 g carbohydrates; 102.5 mg cholesterol; 457.6 mg sodium. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2007
This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe. Read More
(50)

Most helpful critical review

Rating: 3 stars
04/16/2003
My family loves coffee cake so I've been trying different coffee cakes. This one was pretty good. It was a little dry but we still enjoyed it!I didn't add all the cinnamon sugar mixture I thought it would be overwhelming. But I was wrong it needs it. So next time I will use it all. I also used light sour cream to reduce calories. This is a great recipe thank you Jackie for sharing! Read More
(8)
76 Ratings
  • 5 star values: 47
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/19/2007
This was a huge hit at my church for fellowship! I made it in a 15x10 pan because I needed 32 pieces baked in 45 minutes. I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination 1 tbsp vanilla and brown sugar with no nuts in topping. Spread 1/2 batter in pan sprinkle with 1/2 topping spread remaining 1/2 and sprinkle again. Looked and tasted fantastic! Thanks for the recipe. Read More
(50)
Rating: 5 stars
04/08/2008
I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt and used the 1/2 white 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist spongy texture. I'm not a fan of crumbly dry coffee cake so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker! Read More
(40)
Rating: 4 stars
04/05/2008
this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel. Read More
(33)
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Rating: 5 stars
02/12/2003
Great recipe. My 12 year old son baked this for our county fair last week and won first place. Thank you for a GREAT recipe. Read More
(13)
Rating: 4 stars
02/12/2003
A very basic coffee cake recipe--handy because I usually have all the ingredients on hand. Nice for a potluck or brunch. Read More
(11)
Rating: 5 stars
10/05/2004
Wow what a cake!! It baked up so tall and was very impressive! I had a huge tub of lowfat sour cream and needed to use it up - this was the perfect recipe. The only change I made was to use pecans instead of walnuts (just my personal preference). I will definitely be making this again. Thanks for the recipe! Read More
(11)
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Rating: 5 stars
12/23/2002
This cake is a hit with my family. I substitute brown sugar for the white in the nut mixture and like the flavor better. Read More
(11)
Rating: 5 stars
12/26/2008
Since I was young my mother prepared coffee cake for our traditional Christmas breakfast. She now has alzhimer's and does not know the recipe. I found this recipe and decided to use it to pass on the Christmas Coffee cake tradition. It was met with rave reviews and I was told that it was better than my mom's (shhh don't tell). It was incredible! Read More
(10)
Rating: 5 stars
10/01/2010
I made this great recipe even better by adding cream cheese. First I just did a half batch and replaced half the sugar with brown sugar. I omitted the nuts and mixed the cinnamon with brown sugar instead of white. Before putting the cinnamon sugar on top I creamed 1/4 cup cream cheese with a teaspoon sugar and a splash of milk. I dropped it in blobs all over the top of the cake and used a knife to swirl it around. Then I put on the rest of the cinnamon sugar and topped it with a little extra brown sugar. I used an 8x8 pan and baked it for 35 minutes. Delicious! Read More
(9)
Rating: 3 stars
04/16/2003
My family loves coffee cake so I've been trying different coffee cakes. This one was pretty good. It was a little dry but we still enjoyed it!I didn't add all the cinnamon sugar mixture I thought it would be overwhelming. But I was wrong it needs it. So next time I will use it all. I also used light sour cream to reduce calories. This is a great recipe thank you Jackie for sharing! Read More
(8)