Makeover Streusel Coffee Cake Recipe

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

Read Reviews
5 1 1
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I like to find fabulous light coffee cake recipes to enjoy with my coffee on relaxing weekend mornings. This one is a favorite. —Peggy Fleming
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 2/3 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • COFFEE CAKE:
  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large egg yolks
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups reduced-fat sour cream
  • 4 large egg whites
  • 2 teaspoons confectioners' sugar

Directions

In a small bowl, combine the nuts, brown sugar, butter and cinnamon; set aside. In a large bowl, cream butter and sugar until light and crumbly. Beat in the egg yolks, oil, applesauce and vanilla. Combine the dry ingredients; add to the sugar mixture alternately with sour cream, beating well after each addition.
In another bowl, beat egg whites on high speed until stiff peaks form. Fold into batter.
Pour half of the batter into a 10-in. fluted tube pan coated with cooking spray and floured; sprinkle with nut mixture. Pour in remaining batter.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 14 servings.
Originally published as Makeover Streusel Coffee Cake in Light & Tasty April/May 2004, p15

Nutritional Facts

1 slice: 328 calories, 14g fat (5g saturated fat), 50mg cholesterol, 288mg sodium, 48g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 3 starch, 2 fat.

  • 2/3 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • COFFEE CAKE:
  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large egg yolks
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups reduced-fat sour cream
  • 4 large egg whites
  • 2 teaspoons confectioners' sugar
  1. In a small bowl, combine the nuts, brown sugar, butter and cinnamon; set aside. In a large bowl, cream butter and sugar until light and crumbly. Beat in the egg yolks, oil, applesauce and vanilla. Combine the dry ingredients; add to the sugar mixture alternately with sour cream, beating well after each addition.
  2. In another bowl, beat egg whites on high speed until stiff peaks form. Fold into batter.
  3. Pour half of the batter into a 10-in. fluted tube pan coated with cooking spray and floured; sprinkle with nut mixture. Pour in remaining batter.
  4. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 14 servings.
Originally published as Makeover Streusel Coffee Cake in Light & Tasty April/May 2004, p15

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MY REVIEW
adyoder User ID: 3918676 67756
Reviewed Mar. 29, 2011

"This is a very moist cake. I took it to a church gathering and everyone loved it."

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