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Makeover Crumb Coffee Cake

Makeover Crumb Coffee Cake
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
18 ServingsPrep: 35 min. Bake: 25 min. + cooling

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
© Taste of Home 2012

2 of 2

Makeover Crumb Coffee Cake (continued)

Ingredients (continued)

  • 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.
Nutrition 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.
© Taste of Home 2012