MAKEOVER STREUSEL COFFEE CAKE

MAKEOVER STREUSEL COFFEE CAKE

2/3 cup chopped walnuts

1/3 cup packed brown sugar.

1 tablespoon butter or stick margarine, melted

1/2 teaspoon ground cinnamon

COFFEE CAKE:

1/4 cup butter or stick margarine, softened

1-1/4 cups sugar

2 egg yolks

1/4 cup canola 011

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

114 teaspoon salt

1-1/2 cups reduced-fat sour cream

4 egg whites

2 teaspoons confectioners' sugar

In a small bowl, combine the nuts, brown sugar, butter and cin­namon; set aside. In a large mixing bowl, beat the butter and sugar until light and crumbly. Beat in the egg yolks, oil, Apple-­sauce and vanilla. Combine the dry ingredients; add to sugar mixture alternately with sour cream. In another mixing bowl, beat egg whites on high speed until still peaks form. Fold into batter.

Pour half of the batter into a 10-inch. fluted tube pan coated with nonstick cooking spray and floured: sprinkle with nut mix­ture. Pour in remaining batter. Bake at 350' for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle With confectioners' sugar. Yield: 14 servings.

Nutritional Analysis: One slice equals 328 calories, 14 g fat (5 9 saturated fat), 50 mg cholesterol, 288 mg sodium, 48 9 carbohydrate. 1 g fiber, 5 g protein Diabetic Exchanges: 3 starch, 2 fat.

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