Cinnamon Sour Cream Coffee Cake

From the kitchen of Linda (Ltlgranny)

16 Servings

1 cup fruit-based fat replacement or unsweetened applesauce
2 1/2 cups granulated sugar, divided use
2 teaspoons pure vanilla extract
1 cup liquid egg substitute
3 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups fat-free dairy sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted

Heat oven to 350 degrees F. Grease a 10-inch tube pan.

In large mixing bowl, combine fat replacement and 2 cups sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating after each addition.

In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth.

Spoon 1/3 batter into prepared pan.

In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times.

Bake in heated oven 1 hr 10 minutes (70 minutes) or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.