Bethenny's Sour Cream Pound Cake

I tried this recipe out and it was great. I had a recipe that was loaded with fat from my mom but was to die for. I thought that I would never like a low fat version, I was wrong.

Sour Cream Pound Cake
Bethenny works her magic so you can enjoy this delicious zero-guilt cake.

Makes 12 servings.

•1 stick butter, softened
•1 1/2 cups granulated sugar
•1 banana, mashed
•1/2 cup nonfat Greek yogurt, such as Fage
•1/2 cup fat-free sour cream
•3 eggs
•3 egg whites
•3 cups oat flour
•1/2 teaspoon baking soda
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•1 teaspoon vanilla extract
•cooking spray
•3 cups fresh mixed berries
•2 tablespoons powdered sugar


1.Preheat oven 325 degrees.
2.Cream butter and sugar in a bowl with an electric mixer on medium speed for 1 minute or until well-incorporated.
3.Add banana, yogurt and sour cream; beat on low speed until combined.
4.Whisk together eggs and egg whites in a separate bowl.
5.Sift oat flour and the next 3 ingredients (baking soda, baking powder and salt) in a large bowl.
6.Add butter and egg mixtures alternately into oat flour mixture.
7.Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray.
8.Bake 1 hour or until a wooden pick inserted into cake comes out clean.
9.Slice into 12 pieces and serve each slice toasted and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.