Zutaten für Strawberry Sour Cream Cake Low Fat
- Light Margarine
- White Sugar
- Egg Whites
- Fat Free Sour Cream
- Unbleached Flour
- Baking Powder
- Baking Soda
- Salt
- 1 teaspoon vanilla extract
- Lemon Zest
- Frozen Sliced Strawberries
- Brown Sugar
- Oat Bran
- Flax Seed
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Zubereitung von Strawberry Sour Cream Cake Low Fat
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1/2 cup (113g) low-fat margarine and 1 1/2 cups (300g) granulated sugar until light and fluffy.
- Add 3 large egg whites one at a time, mixing gently after each addition.
- Stir in 1 cup (240ml) low-fat sour cream and set aside.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. Be careful not to overmix.
- Stir in 1 teaspoon vanilla extract, the zest of 1 lemon, and 1 cup (150g) sliced fresh strawberries.
- Pour batter into the prepared baking pan and spread evenly.
- For the topping: In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/4 cup (50g) brown sugar, and 1/4 cup (60g) chopped pecans or walnuts. Cut in 1/4 cup (57g) cold low-fat margarine using a pastry blender or your fingers until crumbly.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
102g
Fat
1g
Carbs
14g
