"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low Fat Streusel Coffee Cake Recipe

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This recipe for Low Fat Streusel Coffee Cake, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Belva Wadleigh


Streusel Topping:
2/3 C chopped nuts
1/3 C packed brown sugar
1 Tbsp butter or margarine, melted
1/2 tsp cinnamon

Coffee Cake:
1/4 C butter or margarine, softened
1 1/4 C sugar
2 egg yolks
1/4 C canola oil
1/4 C unsweetened applesauce
1 tsp vanilla extract
3 C cake flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 C reduced-fat sour cream
4 egg whites
2 tsp powdered sugar

Preheat oven to 350 degrees.
Mix streusel ingredients together and set aside.
In large bowl, beat butter and sugar until light and crumbly.
Beat in the egg yolks, oil, applesauce and vanilla. Combine the dry ingredients; add to sugar mixture alternately with sour cream.
In another bowl, beat egg whites on high speed until stiff peaks form. Fold into batter.
Pour half of the batter into a 10 inch fluted tube pan coated with non-stick cooking spray and flour. Sprinkle nut mixture over batter.
Cover with remaining batter.
Bake for 45 - 55 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Sprinkle with powdered sugar.




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