Cherry Ripple Sour Cream Coffee Cake

Cherry Ripple Sour Cream Coffee Cake
Photo by Randy Mayor

Ingredients

  • ½ cup whole wheat flour (about 2 1/4 ounces)
  • 1 teaspoon baking soda
  • 3 tablespoons chopped pecans
  • ½ cup packed brown sugar
  • 2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • + 37 more ingredients
    • 2 tablespoons butter, melted
    • 1 cup granulated sugar
    • ½ cup regular oats
    • 2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)
    • ½ cup whole wheat flour (about 2 1/4 ounces)
    • ¼ cup canola oil
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla extract
    • ½ cup packed brown sugar
    • 1 cup fat-free sour cream
    • 1 large egg white
    • Cooking spray
    • Cooking spray
    • ½ teaspoon salt
    • 2 cups all-purpose flour (about 9 ounces)
    • Cake:
    • 2 tablespoons butter, melted
    • Streusel:
    • Streusel:
    • Cake:
    • ½ teaspoon salt
    • ¼ cup canola oil
    • 1 teaspoon baking soda
    • 1 cup fat-free sour cream
    • 2 tablespoons frozen orange juice concentrate, thawed
    • 3 tablespoons chopped pecans
    • 2 cups all-purpose flour (about 9 ounces)
    • 1 teaspoon ground cinnamon
    • ½ cup regular oats
    • 1 large egg
    • 1 large egg white
    • 1 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon canola oil
    • 1 large egg
    • 2 tablespoons frozen orange juice concentrate, thawed
    • 1 tablespoon canola oil

1. To prepare streusel, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour and next 4 ingredients. Add concentrate and 1 tablespoon oil; stir until crumbly. 2. Preheat oven to 350°. 3. To prepare cake, coat a 9-inch tube pan with cooking spray....

View full recipe at My Recipes

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