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Healthified Streusel Coffee Cake

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44% less fat • 55% less sat fat • 27% fewer calories than the original recipe. Coffee cake is still delicious with an update to canola oil and whole wheat flour.

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(26 Ratings)

26 Ratings

5 spoons 58%

4 spoons 12%

3 spoons 12%

2 spoons 12%

1 spoons

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

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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 0.00%;
Vitamin C 0.00%;
Calcium 6.00%;
Iron 6.00%;

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.

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 12/2/2011 9:58:11 PM REPORT ABUSE bakeflake said:

Rating:

It definitely tasted healthy, on account of the whole wheat flour. It also tasted like cornbread. It was alright.

This reply was: Helpful Inspiring

Posted 5/16/2011 6:22:45 PM REPORT ABUSE cookiepro said:

Rating:

Yummy! I hade unexpected guests, and what do you know, I happen to be pulling this delicous coffee cake out of the oven! What perfect timing! There were three guests, of which two were young children, and they all devoured the whole thing, not a piece was left! The whole recipe was very good, texture and flavor were great. I love this streusel, and I used regular sour cream, not fat free, which I will try in the future. Yummy!

This reply was: Helpful Inspiring

Posted 3/19/2011 11:47:38 AM REPORT ABUSE lil_baker14 said:

Rating:

AMAZING! Best coffee cake I've ever made! Doubled the recipe and brought it to a group of teens. In about 5 minutes it was GONE! People were arguing about who got to lick the plate! No one believed it was "healthified" because it tastes like it's full of fat and calories. Got rave reviews and was begged to make it again!

This reply was: Helpful Inspiring