Nonfat Sour Cream Cake Bread Recipe

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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!

—Nicole

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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.

—cakesbykara

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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!

—larkspur

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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!

—Lady Rocker

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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.

—VOXMORGAN

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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.

—RMSR

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Nutrition

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.

Nutritional Information

Nonfat Sour Cream Cake Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 164
Calories from Fat: 3

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 3mg < 1 %
Sodium 126mg 5 %
** Potassium 82mg 2 %
Total Carbohydrates 32.8g 11 %
Dietary Fiber 1.1g 4 %
Protein 5.8g 12 %
** Sugars 5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 7 %
Iron 17 %
** Thiamin 29 %
** Niacin 20 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.