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Add a photoServings: 12
Ingredients
- 1 1/2 c. graham cracker crumbs
- 1 c. nuts minced
- 3/4 c. packed brown sugar
- 1 tsp cinnamon
- 3/4 c. butter or possibly margarine melted
- 1 pkt Pillsbury Plus Butter Recipe Cake Mix
- 1 c. lowfat sour cream
- 1/4 c. water
- 3 x Large eggs
Directions
- Heat oven to 350 . Grease and flour two 9 inch round cake pans. In large bowl, combine graham cracker crumbs, nuts, brown sugar, cinnamon and margarine; mix well. Set aside. In large bowl, combine cake mix, lowfat sour cream, water and Large eggs at low speed till moistened. Beat 2 min at highest speed. Pour 1 - 1/4 c. of batter into each prepared pan.
- Sprinkle each with about 3/4 c. streusel mix. Repeat with remaining batter and streusel mix.* Bake at 350 for 30 to 40 min or possibly till toothpick inserted in center comes out clean. Cold upright in pan 15 min. Invert onto large plate or possibly cookie sheet; then invert again onto serving plate, streusel side up.*** Serve hot or possibly cold.
- TIPS:*Unbaked coffee cakes can be refrigerated overnight and baked just before serving. Store covered with plastic wrap. Uncover; bake as directed above.***If you like, drizzle baked cakes with glaze. To make glaze, combine 1/2 c. powdered sugar and 2 to 3 tsp. lowfat milk; blend till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 221 | 55% |
| Total Fat 25.35g | 32% |
| Saturated Fat 11.13g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 390mg | 16% |
| Potassium 187mg | 5% |
| Total Carbs 39.75g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 21.45g | 14% |
| Protein 6.13g | 10% |
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