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A TASTY BUTTERMILK COFFEE CAKE

Dear Jeanne: Could you please come up with a lower-fat version of this coffee cake? Thank you.

SOUR CREAM COFFEE CAKE

1cup sugar

1/4 pound butter

2eggs

1/2 pint sour cream

2cups flour

1teaspoon each baking powder, baking soda and salt

1teaspoon vanilla extract
TOPPING

1/2 cup sugar

1teaspoon cinnamon

1/2 cup chopped nuts
Preheat oven to 350 degrees. Grease 10-inch tube pan; set aside. In large mixing bowl, cream sugar and butter. Add eggs and sour cream; beat until smooth.

In separate medium mixing bowl, combine flour, baking powder, baking soda and salt; mix well. Add dry to liquid ingredients, mixing well. Stir in vanilla.

Combine topping ingredients in a small bowl. Pour batter into prepared pan, swirl in half the topping ingredients and sprinkle the remaining topping over the top. Bake in preheated oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before serving. Makes 16 slices.

-- Janet Mahler, Sarasota, Fla.
Dear Janet: I think you will be pleased with your "new" recipe. Buttermilk replaces the sour cream and provides flavor and moisture. I further reduced the fat and the cholesterol by using egg substitute and margarine. This is a light and tasty cake and it is as good as high-fat streusels. I don't think anyone will miss the sour cream.

BUTTERMILK COFFEE CAKE

1cup sugar

1/4 cup corn-oil margarine

1/2 cup liquid egg substitute

3/4 cup buttermilk

1teaspoon vanilla extract

2cups unbleached all-purpose flour

1teaspoon each baking powder and baking soda

1/2 teaspoon salt
TOPPING

1/3 cup sugar

1teaspoon ground cinnamon

1/4 cup chopped pecans, toasted
Preheat oven to 350 degrees. Spray a 10-inch tube pan with non-stick vegetable coating; set aside. In large mixing bowl, cream sugar and margarine together. Beat in egg substitute, buttermilk and vanilla.

In separate medium mixing bowl, combine flour, baking powder, baking soda and salt. Add to wet ingredients and mix well.

In small bowl, combine topping ingredients. Pour half the batter into the prepared pan and sprinkle with half the topping; repeat layers. Bake in preheated oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before serving. Makes 16 slices.

Each slice of the original recipe contains approximately 244 calories, 49 mg cholesterol, 12 gm fat and 316 mg sodium. The revised recipe has 169 calories, negligible cholesterol, 5 gm fat and 228 mg sodium.

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