Strawberry Sour Cream Cake (Low Fat)

SoupCookie's Note:

This turned out fluffy and delicious! An adaptation of Beakerwill's recipe #167953.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 16-24

Yield: 1.0 cake

Cake

• ½ cup light margarine
• 1 cup white sugar
• 2 large egg whites , beat till frothy
• 1 cup fat free sour cream
• 2 cups unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄8; teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon lemon zest , minced
• ½ cup frozen sliced strawberries , thawed, drained

Topping

• ¾ cup brown sugar
• ½ cup oat bran
• ½ cup flax seed
• 1 tablespoon light margarine

Directions:

1. Cake: Preheat oven to 350°F.
2. In a large bowl, cream margarine and sugar. Add whites one at a time and mix carefully (don't over mix). Stir in sour cream and set bowl aside.
3. In a medium bowl mix dry ingredients. Add in thirds to the margarine mix (batter will be stiff).
4. Stir in vanilla, zest and strawberries.
5. Lightly grease a 9 x 13 inch GLASS baking dish and spread batter in (it will spread thin, I got it even using an icing knife). Mix topping ingredients together until crumbly and sprinkle on top of better. Bake 20 minutes.
6. *Note: after baking, cover cake to prevent drying out.

Reviews

[ShortieNJ]

wow...so moist and yummy. I think I'd add more strawberries next time, because the strawberry was more of an undertone than i was expecting. i didn't have any flax seed, so i doubled the oats instead, turned out wonderful. Made for PAC Spring 2009