Chewin'

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November 2005

Brown Sugar Cinnamon Coffee Cake (Freezer)

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Margarine	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Brown sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Egg	2	4	6	8	10	12
Reduced fat sour cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Vanilla	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Brown sugar	2/3 C.	1-1/3 C.	2 C.	2-2/3 C.	3-1/3 C.	4 C.
Cinnamon	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.

Assembly Directions:

Preheat oven to 350 degrees. Grease a bundt pan or an 8x8 inch baking pan. Using a mixer, cream margarine and sugars. Add egg one at a time mixing between additions. Add sour cream, vanilla and baking powder. Mix well.  Add flour and mix until well blended. In a separate bowl, mix together the brown sugar and cinnamon. Spread half the batter evenly in the bottom of the pan. Sprinkle half of the brown sugar cinnamon mixture evenly over the batter. Spread the remaining batter on top of the topping mix. Sprinkle remaining mix on top of the second layer of batter. Bake for 35 to 40 minutes or until a pick inserted in the center of the cake comes out clean. Remove from pan and cool on rack.

Freezing Directions:

Place cake in a rigid freezer container or a gallon freezer bag. Seal, label and freeze.

Serving Directions:

Thaw and enjoy!

Comments:

This cake is very moist and a wonderful treat for Thanksgiving or Christmas morning.

Nutritional Info: 

Per Serving: 250 Calories; 9g Fat (31.7% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 190mg Sodium. 

Exchanges: 1 Grain (Starch); 1-1/2 Fat; 1-1/2 Other Carbohydrates.

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