Streusel:
1/4 cup granulated sugar
1/4 cup coarsely chopped walnuts
1 teaspoon ground cinnamon
Cake:
2 cups granulated sugar
10 tablespoons butter, softened
1/2 cup (4 ounces) block-style fat-free cream cheese
2 large egg whites
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
Cooking spray
1 teaspoon powdered sugar
1. Preheat oven to 350 degrees.
2. To prepare streusel, combine first 3 ingredients in a small
bowl; set aside.
3. To prepare cake, beat 2 cups sugar, butter, and cream cheese
at medium speed of a mixer until well-blended (about 5 minutes).
Add egg whites and egg, 1 at a time, beating well after each
addition. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour and next 3 ingredients (flour
through salt), stirring
well with a whisk. Add flour mixture to sugar mixture
alternately with sour cream, beginning and ending with flour
mixture. Stir in vanilla.
4. Spoon half of batter into bottom of a 12-cup Bundt pan coated
with cooking spray; sprinkle with streusel. Spoon remaining
batter over
streusel; spread evenly. Bake at 350 degrees for 1 hour or until
a wooden pick inserted in center comes out clean. Cool in pan 10
minutes on a wire rack; remove from pan. Cool completely on wire
rack. Sprinkle with powdered sugar.
Yield 16 servings (serving size: 1 slice).
Note: We also tested this cake substituting 1 cup light butter
(such as Land O Lakes) for 10 tablespoons regular butter.
Because the total fat was slightly lower using light butter, we
discovered we could increase the walnuts from 1/4 cup to 1/2 cup
and still have about the same amount of calories and fat.
NUTRITIONAL INFORMATION:
CALORIES 265 (30% from fat); FAT 8.8g (sat 4.7g, mono 2.5g, poly
1.1g); PROTEIN 5g; CARB 41.9g; FIBER 0.6g; CHOL 34mg; IRON
0.9mg; SODIUM 228mg; CALC 38mg
Posted by Karen
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