Makeover Crumb Coffee Cake Recipe

Makeover Crumb Coffee Cake Recipe photo by Taste of Home

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Sweet success is sure to be had when you prepare Valma Devall’s mouthwatering coffee cake. “The recipe is delightful,” writes the Kennewick, Washington reader, “but I’d like to see it made over.” Our Test Kitchen cut 60% of the saturated fat and 113 calories from each serving for this lightened-up treat that's sure to wow friends and family.—Valma Devall, Kennewick, Washington

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Diabetic Friendly

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Makeover Crumb Coffee Cake Recipe

Prep: 35 min. Bake: 25 min. + cooling

Yield: 18 Servings

35 25 60

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1/3 cup sugar blend
2 eggs, lightly beaten
1/2 cup unsweetened applesauce
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
1/4 teaspoon butter flavoring
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
TOPPING:
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
2 tablespoons brown sugar
4-1/2 teaspoons sugar
1 teaspoon ground cinnamon
2 tablespoons plus 1-1/2 teaspoons cold butter
1/2 cup chopped walnuts
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract

Directions

In a large bowl, beat butter, sugar and sugar blend on medium speed for 2 minutes or until crumbly. Beat in the eggs, applesauce, oil, vanilla and butter flavoring. Combine flour, baking powder, baking soda and salt; add to butter mixture alternately with sour cream. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients until smooth; drizzle over coffee cake. Yield: 18 servings.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts 1 piece equals 278 calories, 13 g fat (4 g saturated fat), 39 mg cholesterol, 185 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 fat, 2 starch.

Originally published as Makeover Crumb Coffee Cake in Light & Tasty August/September 2006, p12