Cinnamon Swirled Coffee Cake With Light Sour Cream

Directions

1. Oven 325F.
2. Position a rack in the center of the oven. Grease a 9 1/2 x 4" Bundt or possibly fluted tube pan, greasing well.
3. Mix cinnamon with 3 tbs. sugar. Sift flour, baking pwdr, soda into a bowl. In another bowl, mix lowfat sour cream, yogurt and vanilla.
4. In large bowl, beat oil with 1 c. sugar and 1 egg till smooth and fluffy. Beat in second egg. At low speed, stir in flour mix alternately with the lowfat sour cream mixtures, each in 2 portions.
5. In another large bowl, whip egg whites till soft peaks form. Beat in remaining 2 tbs. sugar and whip till shiny but not dry. Mix in batter till just blended.
6. Pour about 1/3 of the batter into the prepared pan. Sprinkle with half the cinnamon mix. Gently spoon another third of the batter in dollops over the mix. Sprinkle with remaining cinnamon mix. Gently spoon the remaining batter in dollops over it. Spread gently to cover the cinnamon mix. Bake about 60 min or possibly till cake tester comes out clean. Cold in pan 15 min.
7. Run a thin-bladed flexible knife around the center tube, but not around sides of pan. Invert the cake onto a rack and cold completely. (Cake can be kept, wrapped, up to 2 days at room temp. or possibly 3 days in refrig.) Serve at room temperature.
8. NOTES : I tried this one yesterday, it was very good and moist. It just barely makes the cut off for the list (28%CFF), but most coffeecakes do not even come close.