Diabetes Forecast

Diabetized Sour Cream Coffee Cake

Per Serving

Diabetized Sour Cream Coffee Cake

Makes: 16
Serving Size: 1/16th of cake
Calories 225
Fat 7 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 32 g
Fiber 1 g
Sugars 14 g
Cholesterol 30 mg
Sodium 110 mg
Protein 6 g
Choices: Carbohydrate 2, Fat 1 1/2
  • Makes: 16
  • Serving Size: 1/16th of cake
  • Preparation Time: 25 minutes
  • Cooking Time: 1 hour


1/3 cup chopped walnuts
1 1/2 tsp. cinnamon
1 cup Splenda for baking, divided
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. grated lemon zest
1 tsp. almond extract
2 eggs
1 egg white
1/3 cup canola oil
1/2 cup plain nonfat yogurt
1/4 cup unsweetened applesauce
1 1/2 cups nonfat sour cream


  1. Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Set aside. In a small bowl, combine the walnuts, cinnamon, and 1/4 cup of the Splenda for baking. Set aside.
  2. Mix together the flour, the remaining Splenda, baking soda, and lemon zest in a medium bowl.
  3. In another bowl, combine the almond extract, eggs, egg white, oil, yogurt, and applesauce. Beat for 2 minutes at medium speed with an electric mixer.
  4. Add the flour mixture to the egg mixture, alternating with the sour cream. Beat well after each addition.
  5. Pour the batter into the prepared pan. Sprinkle the top with the walnut mixture. Bake for 1 hour or until a cake tester inserted comes out clean. Cool for 10 minutes in the pan. Invert the cake onto a plate and cool completely.

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