 | | Directions |
- Preheat the oven to 350 degrees. Spray a 9 x 13" pan with non stick cooking spray and set aside
- Combine flour, baking powder, baking soda and Cinnamon. Set aside.
- Crack the eggs in a large bowl, add oil, sugars (both) and sour cream. Mix well.
- Quickly stir the flour mixture into the sour cream mixture, mix just until thoroughly moistened. Spread the batter into the prepared pan.
- Combine all the topping ingredients. Mix it using your finger tips (make sure that butter is room temperature).
- Sprinkle the topping on top of the batter in the pan.
- Bake about 35 minutes. Test by inserting a sharp knife into the center of the cake. If it is come out clean it is done.
Nutritional Facts
1 Serving: Calories 286; Fat 9g (26.8% calories from fat); Protein 6g; Carbohydrate 48g; Dietary Fiber 2g; Cholesterol 60mg; Sodium 196mg. |
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Servings: 12
|  | | Ingredients | | - | | 2 cups flour |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon cinnamon |
| - | | 3 large Eggland's Best eggs |
| - | | 2 tablespoons vegetable oil |
| - | | 3/4 cup sugar |
| - | | 1/2 cup brown sugar |
| - | | 1 1/2 cups sour cream , low fat |
| - | | TOPPING: |
| - | | 1/2 cup brown sugar |
| - | | 1/3 cup flour |
| - | | 1/2 cup Rolled Oats |
| - | | 1 teaspoon cinnamon |
| - | | 2 tablespoons butter |
| - | | 1/3 cup nuts , chopped |
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