Recipe by Julia Oh
"A delicious cake like bread that has the added benefit of being very low in fat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fat free sour cream
light brown sugar
3 1/4 cups
unbleached all-purpose flour
2 1/4 teaspoons
active dry yeast
AWESOME! The name is misleading because this doesn't taste like cake at all. taste's like a wonderful yeast bread. this went into my real recipe box! BEWARE: after cooking the first 20 minutes at 425 it was DONE! don't burn it!
This cake was somewhat dry. I wouldn't eat it by itself. I also couldn't tell if it was a dessert or a side dinner bread that is somewhat sweet. I probably won't make it again.
Great bread! No one in our family needs to eat low-fat foods, so we used full-fat sour cream and whole milk. This probably made the texture and taste of the bread even better than it was supposed to be, but oh well. The finished loaf looked a little strange (It didn't quite fill out the whole bundt pan) but the taste was very ,very tasty, and the texture was moist and very soft. It is a hit with my family, and I'll be making it again. Thanks for sharing the recipe!
This is good bread, but could use some clarification as to its true identity. Next time I will lightly knead in a swirl of cinnamon and brown sugar to make it like cinnamon bread.
This Isn't Anything Like A Cake, But It
Is A Delicious Bread. My Family Enjoyed It Very Much.It Was Gone In NO Time!
I used full fat ingredients and regular brown sugar. I baked mine a little too long (25 minutes, but I'm going to guess my oven bakes a little hot) so it more brown and has a crust unlike the one in the photo of the recipe. It's still good, but better fresh from the oven or re-heated with butter/margarine. I think the recipe is called a 'cake' bread as the method of bringing together the ingredients (notably the ingredients in different amounts with others could be used to make a cake) and the fact that it is baked in bundt add to the 'cake' factor. This takes some time to rise, though mine didn't rise much the second time (guess I didn't wait long enough) but it also doesn't bake up into the whole pan, FYI. Had egg whites and sour cream to use, wasn't disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Nonfat Sour Cream Cake Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 3
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Add a little sour cream for a deliciously different banana bread.
It’s so easy to make fun, delicious monkey bread.
Go ahead, have a doughnut! These amazing cake doughnuts are baked not fried.