Healthified Streusel Coffee Cake

44% less fat • 55% less sat fat • 27% fewer calories than the original recipe—see the comparison A comforting coffee cake is still moist and delicious with an update to canola oil and whole wheat flour. From eatbetteramerica.

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(19 Ratings)

19 Ratings

5 Stars 26%

4 Stars 32%

3 Stars 26%

2 Stars 16%

1 Stars

Member Reviews (7)

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PREP TIME
15 Min
TOTAL TIME
1 Hr 50 Min
SERVINGS
12

Streusel

1/2: cup packed brown sugar

2: tablespoons Gold Medal® whole wheat flour

1/3: cup chopped pecans, toasted*

1/2: teaspoon ground cinnamon

1: tablespoon canola oil

Coffee Cake

1: cup Gold Medal® all-purpose flour

1/2: cup Gold Medal® whole wheat flour

3/4: cup packed brown sugar

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

1: egg

1: egg white

3/4: cup fat-free sour cream

1/4: cup canola oil

1: teaspoon vanilla

1 Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In small bowl, mix streusel ingredients with fork until crumbly; set aside.
2 In large bowl, mix flours, 3/4 cup brown sugar, the baking powder, baking soda and salt. Stir in remaining coffee cake ingredients until well blended.
3 Spoon half of batter in pan, spreading evenly. Sprinkle 1/2 cup of the streusel evenly over batter. Drop remaining batter by spoonfuls over streusel; carefully spread. Sprinkle with remaining streusel.
4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool about 1 hour. Serve warm.

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Expert Tips

*To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

We used fat-free sour cream in this recipe, but you can use reduced-fat sour cream instead.

Toasting the pecans is a great way to add extra flavor without increasing fat or calories.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 240

(Calories from Fat 80),

Total Fat 9g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 20mg;
Sodium 230mg;
Total Carbohydrate 38g

(Dietary Fiber 1g,
Sugars 23g),

Protein 3g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 6 %;
Iron 6 %;

Exchanges:

1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

2 1/2;

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

What is healthified?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original

Here's the skinny

Before	After
1/4 cup all-purpose flour	2 tablespoons Gold Medal® whole wheat flour
2/3 cup chopped pecans	1/3 cup chopped pecans, toasted*
3 tablespoons butter	1 tablespoon canola oil
1 1/2 cups all-purpose flour	1 cup Gold Medal® all-purpose flour
	1/2 cup Gold Medal® whole wheat flour
2 eggs	1 egg
	1 egg white
1 cup sour cream	3/4 cup fat-free sour cream
1/2 cup vegetable oil	1/4 cup canola oil
1/4 cup milk

Nutritional Highlights

Calories		360 (before) 240 (after)
Fat		4 (before) 1 1/2 (after)
Saturated Fat		6 g (before) 1 g (after)
Total Fat		21 g (before) 9 g (after)

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 3/14/2012 5:46:57 AM REPORT ABUSE abhireview said:

Rating:

Nice Recipe

Posted 10/12/2010 9:36:31 AM REPORT ABUSE tiffanyfsc2012 said:

Rating:

Here is another healthy suggestion. Instead of using sour cream, use low fat plain yogart. That will lower the calories even more and make the cake more moist.

Posted 8/26/2009 4:31:43 PM REPORT ABUSE Bettis33 said:

Rating:

I thought it was wonderful...tasted better the first day but still could not believe it was healthy!

1 - 3 of 7 Reviews View All