March: Sour Cream Coffee Cake

For the March Recipe Makeover, we slimmed down a classic and added whole grains to the mix. Our way trimmed 225 calories and a whopping 21 grams of fat per serving from the original. The result: a moist, satisfying breakfast cake so good you’re sure to echo the sentiments of Assistant Test Kitchen Director, Tiffany Vickers Davis, who raved: “If I could have this for breakfast every morning, my world would be a better place.”

View Recipe: Sour Cream Coffee Cake