Sour Cream Coffee Cake - cooking recipe

Ingredients

1/2 c. walnuts, chopped
1/4 c. reduced-calorie margarine, softened
1/2 c. sugar
1/2 c. egg substitute
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 c. nonfat sour cream alternative
1 tsp. vanilla extract
1/4 c. sugar
2 tsp. ground cinnamon
vegetable cooking spray

Preparation

Place walnuts in a pan; bake at 350\u00b0 for 8 to 10 minutes or until lightly toasted.
Cool.
Beat margarine at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
Then add egg substitute, beating well.
Combine flour and next 3 ingredients; add to margarine mixture alternately with sour cream alternative, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla and walnuts. Combine 1/4 cup sugar and cinnamon; fold half of mixture into cake batter.
Spoon batter into a 9-inch square pan coated with cooking spray and sprinkle with remaining sugar mixture.
Bake at 350\u00b0 for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 10 minutes.
Remove from pan; invert and cool on wire rack.