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Healthified Streusel Coffee Cake

Healthified Streusel Coffee Cake
Recipe Tip
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.

7

reviews

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Based on 18 ratings

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
1/2cup packed brown sugar
2tablespoons Gold Medal® whole wheat flour
1/3cup chopped pecans, toasted*
1/2teaspoon ground cinnamon
1tablespoon canola oil
Coffee Cake
1cup Gold Medal® all-purpose flour
1/2cup Gold Medal® whole wheat flour
3/4cup packed brown sugar
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1egg
1egg white
3/4cup fat-free sour cream
1/4cup canola oil
1teaspoon 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 Percent 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 
*Percent Daily Values are based on a 2,000 calorie diet.
 
7 Reviews

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Posted at 12:42 PM on November 23 2011 by Elyse at EatBetterAmerica
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Suggestion
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 at 9:36 AM on October 12 2010 by
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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
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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
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