Skinny Coffee Cake – Half the Fat & Calories

One of my favorite parts about blogging is that I love the challenge of taking a recipe that would normally be considered to be unhealthy and lightening it up! Today I am sharing my low-fat coffee cake recipe with you. The typical slice of coffee cake can run anywhere between 400-500 calories and can have over 20 grams of fat! My version contains just 225 calories and 7.9 grams of fat for a generous slice!

One of my favorite parts of coffee cake is the crumb topping, but that crumb topping will cost you a lot of calories. I wanted to try to create a version that still gave me that cinnamon sugar flavor without having to do a crumb topping, so instead I did a swirl of cinnamon sugar inside the cake, and really, I didn’t even miss the crumb topping! I baked mine up in a bundt pan and then dusted the top with some additional cinnamon and sugar. This cake is perfect to serve for guests, or in my case, co-workers!

Ingredients:

For the cake:

• 4 tbs. unsalted butter, softened
• 2 eggs
• 3/4 cup sugar
• 1/3 cup non-fat plain Greek yogurt
• 1/2 cup light sour cream
• 2 cups cake flour
• 1/4 tsp. salt
• 1 1/2 tsp. baking powder
• 1/2 cup non-fat buttermilk

For the filling:

• 2 tsp. ground cinnamon
• 1/4 cup sugar
• 1/4 cup dark brown sugar
• 2 tbs.melted butter

Instructions:

1. Preheat oven to 375 degrees. Grease a bundt pan or spray with nonstick spray. Set aside.

2. In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, yogurt, and the sour cream until well-combined.

3. In a separate bowl, stir together the cake flour, salt, and baking powder. Adding a little bit at a time, mix in the dry ingredients in with the wet ingredients until just combined. Stir in the buttermilk. Be careful not to overmix.

4. To prepare the filling, stir in the dark brown sugar and granulated sugar in with the melted butter. Stir in the cinnamon.

5. Pour about half of the cake batter into the bundt pan. Take the filling and spread it evenly around the bundt pan and in the middle of the batter. Take the remaining batter and spread over the filling. Using a knife, swirl the filling in with the cake, going around the pan about three times.

6. Bake the cake for about 25 minutes or until a toothpick inserted comes out clean. Allow for the cake to cool completely before removing the cake from the pan. Sprinkle with additional cinnamon and sugar or top with a glaze (it’s your choice!)

Stephanie Day is the author of the food blog, Eat. Drink. Love. By day, Stephanie is a developmental psychologist who specializes in educational research. However, Stephanie has always had a passion for cooking ever since she was a little girl and started her blog as a way to expand her cooking skills and to share simple and healthy recipes with her readers. In her free time, she enjoys spending time with her husband, drinking wine, and photography.

Blog: Eat-Drink-Love.com

Twitter: @eatdrinkluv

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Erin Kennedy

Erin Kennedy and I’m the Founder and Creative Director. I love food, cooking and learning tips in the kitchen and of course, eating. Sharing all this food love is a passion of mine.

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