Apple Sauce-Sour Cream Coffee Cake
#15257 - 07/28/03 04:17 PM
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This recipe is SO good! I'm new to substituting items so I'm going to put stars next to the ingredients that most likely need substituting and maybe somebody could help me out with the exact ones.
I've been calling it a spice cake recipe since that's what it tastes like, but I found the exact name for it before posting.
Apple Sauce-Sour Cream Coffee Cake
1 1/2 cup all-purpose flour
3/4 cup packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
3/4 cup fat-free sour cream**
2 Tbsp vegetable oil**
1 cup unsweetened applesauce
Preheat oven to 350°F. Coat a 9-inch square pan with cooking spray. Stir together flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Stir together sour cream, oil and applesauce in a small bowl. Stir sour cream mixture into flour mixture just to mix. (Do not beat.) Spoon batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes. Allow cake to cool to warm or room temperature before slicing into 16 pieces.
** I'm pretty sure you would just swap the sour cream for soy sour cream and the vegetable for canola oil? Might not even need to swap the oils, not sure! 
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- Jennifer
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Yup...just swap the sour cream for soy sour cream and the vegetable for canola oil. I'd use the canola since it's healthier.
Sounds yummy! 
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And if you can't find soy sour cream try soy yogurt. Should work great!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Heather, I've read in two different books that soy sour cream won't work in baking because it's not "sour" the way dairy sour cream is. So soy yogurt might work, but not sour cream. Is this right?
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Hi - Hmmm, that's interesting. I've never read that, but I've never used soy sour cream either. I have used drained soy yogurt for baking, and it's worked just fine.
I don't know why soy sour cream wouldn't work to make things moist. It might not give the tender quality that sour cream (or buttermilk) does - I'm not sure of the food chemistry involved there. I also wonder if you couldn't add just a teaspoon or so of white vinegar or fresh lemon juice to compensate.
Honestly, I'd try the soy sour cream and see what happens. It's hard to imagine it'd be disastrous (though I could sure be wrong)...
-H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I haven't made it since starting the diet, but I'll try tonight with the soy sour cream and have yogurt as a backup. 
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- Jennifer
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So, did anyone ever end up making this and if so, did ya use soy sour cream or soy yogurt? Just wondering before I try to make it.
Also, thinking of mixing a little extra brown sugar and cinnamon to sprinkle over the top when it is still warm so it will stick to it... any thoughts on that?
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Nope, but I've been trying to find time to make this for months now.
Ooh the brown sugur/cinnamon would be yummy! I'll try making it sometime this weekend.
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- Jennifer
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Just curious
#45901 - 02/20/04 01:26 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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This does look great! I'm just curious though, wouldn't the soy sour cream make it too high in fat, since they don't make a fat-free or low-fat version like they do with dairy sour cream? Or doesn't it matter because you'd be eating this after a soluble fiber meal? I've struggled with using the soy sour cream for that very reason. It seems to me the soy yogurt might make it less risky. Any other opnions?
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I don't use the soy sour cream or soy cream cheese in more than small quantities, because it is so high fat. I usually use just a few tablespoons for a recipe. The balance of any sour cream or cream cheese that I need for the recipe I'll get from drained soy yogurt. Works great, very low fat, nice and tangy, and thickens up really well if I drain it overnight in the fridge.
- Heather
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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