Makeover Crumb Coffee Cake
Sweet success is sure to be had when you prepare Valma Devall’s mouth-watering 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.
SERVINGS
|
18
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
35 min. |
COOK
|
25 min.
|
TOTAL
|
60 min.
|
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 milk
- 1/4 teaspoon vanilla extract
DIRECTIONS
In a large mixing bowl, beat butter, sugar and sugar blend on medium speed for 2 minutes or until crumbly. Add eggs, applesauce, oil, vanilla and butter flavoring; mix well. 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; drizzle over coffee cake. Yield: 18 servings.