Sour Cream Bundt Cake Directions:
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the I Can’t Believe It’s Not Butter!® Light and sugar substitute together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the Greek yogurt and almond milk. Begin and end with the flour mixture. Mix until just combined – do not overbeat.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
- Once cool, optionally dust with powdered sugar substitute or drizzle with a sugar-free glaze before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- 2 1/2 cups Gold Medal Whole Wheat Flour: 18 points
- 1/2 cup I Can’t Believe It’s Not Butter!® Light: 8 points
- 1 cup sugar substitute: 0 points
- 4 large eggs: 0 points
- 1 cup fat-free plain Greek yogurt: 1 point
- 1/2 cup unsweetened almond milk: 1 point
Total Points: 28 points
Portions: 16 slices
Points per Serving: (1.75) 2 points per slice
Nutrition Facts (per serving):
Calories: 120
Fat: 4 g
Carbohydrates: 19 g
Protein: 4 g
I await your comments! Enjoy!
