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"Healthified" Streusel Coffee Cake

What is "Healthified"?

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

Substitution

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

Did You Know?

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

5 reviews

8 ratings - Click to rate

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.

Prep Time:15 min

Start to Finish:1 hr 50 min

makes:12 servings

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.
*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.

Nutritional Information

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 % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on a 2,000 calorie diet.

5 Reviews

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Great

I thought it was wonderful...tasted better the first day but still could not believe it was healthy!
Posted at 4:31 PM on August 26 2009 by Bettis33

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Super Moist

Very delicious and super moist. I used an 11 x 7 and it was easier to get the recommended number of slices, thus, helping portion control. The topping is very crumbly and messy, but worth it!
Posted at 2:11 PM on May 20 2009 by

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Brunch for a neighborhood bunch last weekend featured this coffee cake, which the group LOVED! As for the piece size, I agree that a 9-in. pan usually serves 9, but part of eating better (at least for me) has been eating less. The savings comparison was calculated on the same serving size.
Posted at 11:43 AM on April 8 2009 by Jeanie at EatBetterAmerica

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"healthified" streusel coffee cake

Has anyone noticed that you are supposed to get 12 servings from a 9" square pan. I think it is misleading people to think the calorie count and fat is reasonable, when in truth, no one is taking a portion that is 1/12 of a 9" pan!
Posted at 12:34 PM on January 29 2009 by marge

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streusel coffee cake

I found this coffee cake to be tasty and moist. It took a little more time to cook than stated. I will certainly make it again. My husband and I enjoyed it this morning with coffee, a half hour after it came from the oven.
Posted at 7:50 AM on December 29 2008 by