Sour Cream Coffee Cake
Ingredients ½ cup brown sugar
¾ cup cake flour
2 tablespoon bread flour
½ cup soy flour
1 tablespoon baking powder
½ cup roasted soy nuts (chopped)
1 tablespoon baking soda
½ cup margarine
1/8 teaspoon salt
1 cup granulated sugar
1½ teaspoon vanilla
½ cup soft tofu
1 cup soy sour cream
1½ cups bread flour
Instructions Blend brown sugar, 2 tablespoons bread flour, cinnamon and soynuts together until Crumbly; set aside.
Cream margarine and granulated sugar together.
Gradually blend in tofu and eggs.Sift together flours, baking powder, baking soda and salt.Blend into creamed mixture along with vanilla.
Blend in soy sour cream.
Spread ⅓ of the batter evenly in a 9-by-9-inch greased pan.
Sprinkle ½ of the crumb topping evenly over the batter.
Gently spoon the remaining 2/3 of the batter over the crumb layer.
Top with the remaining crumb topping.Bake in 350-degree oven for 35-40 minutes.
Notes Note: 1 cup of thin-sliced apples can be sprinkled over the first addition of crumbs.
Yields: 9 servings.
Nutrional analysis: One serving equals 491.14 Calories; 19.32 g Fat (4.56 g Saturated Fat); 94.0 mg Cholesterol; 970.12 mg Sodium; 69.73 g Carbohydrate; 2.04 g Fiber; 11.45 g total Protein; 5.5 g soy protein