Makeover Crumb Coffee Cake Recipe

5 1
Makeover Crumb Coffee Cake Recipe
Makeover Crumb Coffee Cake Recipe photo by Taste of Home
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Makeover Crumb Coffee Cake Recipe

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5 1
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With its tender layers and sweet, cinnamon-y swirls, this better-for-you coffee cake is an absolute treat. Friends and family go nuts over it. —Valma Devall, Kennewick, Washington
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 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
  • 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.
Originally published as Makeover Crumb Coffee Cake in Light & Tasty August/September 2006, p12

Nutritional Facts

1 piece: 278 calories, 13g fat (4g saturated fat), 39mg cholesterol, 185mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 fat, 2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Crumb Coffee Cake in Light & Tasty August/September 2006, p12

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