Hi ZestyCook readers! I’m Kristen over at Simply Savor. I’m thrilled to be Zesty’s guest while he’s away…also a little intimidated because his recipes are always so mouthwatering and appealing.
On the menu today is one of my favorite sweet treats: Lowfat Whole Wheat Sour Cream Coffee Cake.
A year ago, the threat of Hurricane Gustav forced me to temporarily evacuate New Orleans (where I was attending school at the time). I stayed with my roommate’s mom, and she introduced me to her delicious homemade sour cream coffee cake. This recipe was both decadent and comforting, but not what many would consider “diet-friendly” (although that didn’t stop me from enjoying every bite).
Over in the Simply Savor kitchen, I believe that simple changes can yield significant results. Here, I’ve healthified the original recipe without sacrificing flavor by subbing applesauce for butter, cutting the sugar in half, adding egg whites, using whole wheat flour and switching to low fat sour cream. Hope you enjoy!
Ingredients
- ½ Cup unsweetened applesauce
- ¼ Cup sugar (or sweetener of your choice)
- ¼ Cup honey
- 1 egg, 2 egg whites
- ½ Tsp. vanilla
- 2 Cup whole wheat flour
- 1 Tsp. baking powder
- ¼ Tsp. salt
- 1 ½ Cup low fat sour cream or plain lowfat Greek yogurt
Crumbs
- ½ Cup. chopped pecans (or any nut of choice),
- ½ Tsp. cinnamon
- 3 Tbsp. brown sugar
Directions
- Preheat oven to 350 degrees.
- Mix sugar, honey, and applesauce together;
- Add eggs one at a time.
- Stir together flour, salt, baking powder. Add flour mixture gradually to first mixture, alternating with sour cream (or yogurt) and ending with vanilla extract.
- Mix ingredients for crumb mixture together and spray loaf pan/Bundt pan/angel food cake pan with cooking spray.
- Put half of mixture in pan and sprinkle half of crumb mixture on top.
- Pour rest of cake batter and top with crumb mixture.
- Bake at 350 for about 1 hour or until inserted toothpick comes out clean. Cool before removing from pan. Cut yourself a delicious slice and simply savor!
Nutrition Info per slice: Serves 18.
Calories: 110 kcal Fat: 2 g (0g sat/trans) Carbs: 20 g Fiber: 2 g Protein: 4 g
Thanks so much for a great recipe Kristen (Simply Savor). Have a great Thursday everyone!
Take care
zesty
{ 31 comments… read them below or add one }
This looks great!!! I love the healthy kick to it!!
This looks delicious and I love that it is wholewheat and lowfat!
Diet Smiet…..who cares…lol!!
Kristen this looks SO amazing and good and I could make it gluten free….yum!
Thanks!
http://www.alovefornewrecipes.blogspot.com
ooh…love that crumb topping! looks delicious
Kristen this recipe looks amazing! i’m going to try it!
Kristen this looks great!!! I love the crumbly top
I am sooo making this!
This sounds WONDERFUL! I love quick breads and I have to try this for its healthier profile
yum! Hope the HLS goes well!!! Wish I could come.
-kristen
Kristen, this recipe is amazing! Your coffee cake looks delicious, and has the added bonus of being healthy – just my kind of treat
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Looking forward to trying this with a cup of tea. Thanks!
Thanks everyone for your kind words on the recipe– I hope you enjoy it!! And thank you again Zesty having me on your blog!
Wow that looks really delicious!
Love this–great recipe! Thanks for sharing
I’ll have toi try this. I thought it was lowfat but with the butter on there it probably brings the fat up some but not as much as the other way.LOL Thanks Phyllis
Mmmm, the coffe cake looks so good! Thanks for the recipe!
*coffee
Great recipe!! Definitely going to try this one – soon!
This recipe looks amazing and I can’t wait to make it myself. Thanks
This looks great! I just found your site through your guest post at Picky Palate. I’m making this coffee cake as we speak. Looking forward to having a slice for breakfast tomorrow!
Great Post, What really helped me out was that berry suplement Oprah talked about. I got a free sample of it from here and boy..it worked like a charm. Lost 15pounds with it.. Keep up the great blog. Iam a regualar reader.
I was looking for a low fat coffee cake using whole wheat flour. I substituted buttermilk for the sour cream, reducing the amount of liquid buttermilk. The cake tasted good but did not rise and was dense. Is this recipe missing baking soda?
Question: aren’t we supposed to use a little baking soda if honey is an ingredient?
Hhmm when I made this recipe I only used baking powder, but I’m sure that baking soda would be helpful to make the loaf rise more. Thanks for mentioning–I’ll try it with the baking soda next time!
I was googling low-fat coffee cakes and found this, which looks terrific. I’m thinking of adding perhaps 1/2 teaspoon of baking soda the first time I make it.
This is DELICIOUS!! and it is basically sugar free (i used agave sweetener instead of honey) which is good for me as a diabetic, but good for my family because they cannot tell the difference!
Hi! Baked this cake today….though it was tasty, I ended up with a overcooked crust and undercooked dense dough like insides(: I baked it in a bundt pan. I also found while mixing the batter, that the flour was way too much as compared to the liquidy ingredients….it was becoming like a dough, inspite of sticking to the measurements and ingredients given in the recipe. I did use hung curd instead of sour cream but that wud hardly make the difference. I see now that the final mixed batter is quite liquidy here but mine was thick paste like. I wud definitely like to make this again since it’s tasty otherwise, and low fat too. But would appreciate help with the problems I faced….Thanx!
Hi! So glad you tried the coffee cake–sorry to hear that the ingredients seemed a bit off! Not sure why that would be. It’s been awhile since I made this recipe, so i’ll have to get my apron back on and play around with it
i’ll be sure to let you know! thanks for your comment 
I had the same problem of a heavy dough. I was wondering what I did wrong too. I know this post was a while ago but I would be curious to know what it was or how you fixed it. Thanks
This was very good. I used Splenda and splenda brown sugar.
I spend a lot of time reading cooking blogs in my spare time, and rarely comment on anything, BUT I wanted to take a moment and pass on thanks for this recipe. Its incredibly difficult to find a good recipe that really is healthy when it says it is. I live with a nutrition freak and he will eat these, no questions asked!
They are delicious as muffins and with rolled oats instead of nuts in the topping
Gave this a try but similar to others found the mixture to be very thick. Ended up adding about 1/2 cup milk which made the consistency better. Baked at 350 for about 50 minutes and the end product was good but had a density of a heavier bread.