Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:40
Categories : Breads For Dessert
Amount Measure Ingredient -- Preparation Method
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1 cup sour cream
1/4 cup powdered sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup creamy peanut butter
3/4 cup sugar
1/4 cup margarine
1 egg
2/3 cup milk, 1% lowfat
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
cup black walnuts -- chopped
1. Combine sour cream, powdered sugar, brown sugar and cinnamon. Divide
mixture in half; add peanut butter to one half and set aside both mixtures.
2. In mixing bowl combine sugar, margarine,Egg Beaters, milk, flour,
salt and baking powder. Blend well using low speed of electric mixer or beat
well with a wooden spoon or whisk.
3. Spread half of egg batter in a 9 x 9-inch pan that has been greased
and floured on bottom only. Top with peanut butter mixture, followed with
remaining egg batter. Spread sour cream mixture over top then sprinkle with
nuts.
4. Bake in preheated 350-degree oven for 35-40 minutes or until cake
springs back when touched lightly in center.
Serve while still warm.
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Serving Ideas : A good coffeecake for snacks and tea breaks.
