1 1/2 ts Ground Cinnamon
1 c Sugar; +5 tbs.
1 3/4 c All-Purpose Flour
1 1/2 ts Baking Powder
1/2 ts Baking Soda
1 c Nonfat Sour Cream
3/4 c Plain Nonfat Yogurt
1 ts Vanilla Extract
1/3 c Vegetable Oil
2 lg Eggs
2 lg Egg Whites
Oven 325?F.
Postition a rack in the center of the oven. Grease a 9 1/2 x 4″ Bundt or
fluted tube pan, greasing well.
Mix cinnamon with 3 tbs. sugar. Sift flour, baking powder, soda into a
bowl. In another bowl, mix sour cream, yogurt and vanilla.
In large bowl, beat oil with 1 cup sugar and 1 egg until smooth and fluffy.
Beat in second egg. At low speed, stir in flour mixture alternately with
the sour cream mixtures, each in 2 portions.
In another large bowl, whip egg whites until soft peaks form. Beat in
remaining 2 tbs. sugar and whip until shiny but not dry. Fold in batter
until just blended.
Pour about 1/3 of the batter into the prepared pan. Sprinkle with half the
cinnamon mixture. Gently spoon another third of the batter in dollops over
the mixture. Sprinkle with remaining cinnamon mixture. Gently spoon the
remaining batter in dollops over it. Spread gently to cover the cinnamon
mixture. Bake about 60 minutes or until cake tester comes out clean. Cool
in pan 15 minutes.
Run a thin-bladed flexible knife around the center tube, but not around
sides of pan. Invert the cake onto a rack and cool completely. (Cake can be
kept, wrapped, up to 2 days at room temp. or 3 days in refrig.) Serve at
room temperature.
Yields
10 Servings