Nonfat Sour Cream Cake Bread Recipe -
Nonfat Sour Cream Cake Bread Recipe

Nonfat Sour Cream Cake Bread

Recipe by  

"A delicious cake like bread that has the added benefit of being very low in fat."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch bundt pan Change Servings


  1. Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth.
  2. Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking.
  3. Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk.
  4. Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2003

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!

Most Helpful Critical Review
Jan 07, 2005

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.


8 Ratings

Oct 18, 2010

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!

Jan 15, 2006

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.

Mar 03, 2005

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!

Jul 11, 2011

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.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 126 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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