WW-Sour Cream Coffee Cake
Makes 12 servings
1 large egg
2 tablespoons canola oil
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/3 cup low-fat buttermilk
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon five-spice powder or cinnamon
1 1/2 cups fresh blueberries
1/4 cup packed dark brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
1. Preheat the oven to 350°F. Spray a 7 X 11-inch baking dish with nonstick
spray.
2. In a small bowl, combine the egg, oil, and granulated sugar. Whisk until
pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix
together 2 cups of the flour, the baking powder, and five-spice powder. Mix in
the egg mixture. Pour the batter into the baking dish, then scatter the
blueberries on top.
3. In a small bowl, combine the brown sugar, orange zest, butter, and the
remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then
sprinkle over the batter. Bake until a tester inserted into the center of the
cake comes out clean, about 45 minutes. Cool slightly.
PER SERVING (1/12 of cake): 225 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 27 mg
Chol, 145 mg Sod, 40 g Carb, 1 9 Fib, 4 g Prot, 101 mg Calc. POINTS value: 5.
Weight Watchers New Complete Cookbook 2006
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