Happy 2013! I know, it’s January 3rd, I’m a little late to the New Years bandwagon. But, in my defense, I’ve been slowly dying of some new string of the bubonic plague so it’s really a plus that I’m still able to type. Okay, so maybe I’m being a little dramatic but I don’t do well sick. It just really throws off my entire life schedule. As a freelancer, I don’t get sick days. Sick days = no pay. So, despite being close to dead, I’ve been working my butt off trying to get everything done. But, you didn’t come here to hear about how pathetic I am right now, you came here for a recipe. And boy do I have one FOR YOU! 🙂 This skinny coffee cake is probably the best thing to happen to my kitchen since the Keurig.
I’m not one to make resolutions, but I do try to make New Years goals that are attainable. This year? My goal is to eat better. You’d think with a healthy food blog that’d be easier but I’ve just been eating sub par the past few months. And my view of myself (mentally and in skinny jeans) is totally reflective of that. I’m not saying I’m fat, but I’m not happy with what’s staring back at me. So, to start eating better, I’m remaking a lot of my favorite indulgent recipes into light, guilt-less recipes.
Sour cream coffee cake is one of my favorite morning indulgences. Seriously, I can’t tell you how much willpower it takes when I walk into a bakery not to eat all the coffee cakes or buy the entire Entemann’s display when grocery shopping. The mix of cinnamon, nuts and super fluffy cake is just perfect. Really, it’s that simple.
Even though the bakery coffee cakes are DIVINE, they aren’t exactly guilt-free. In fact, most recipes have two sticks of butter in just the batter. Paired with a heaping cup of sour cream and your cake has more than 15 grams of fat PER SLICE. That’s about the equivalent of eating a McDonald’s fried chicken sandwich.
To make this healthier, I swapped out 3/4 of the butter with unsweetened applesauce and used nonfat vanilla Chobani in place of sour cream. And guess what? That beautiful, fluffy, insanely moist little cake in front of your peepers is what you get. My husband took one bite and then said “so how fat is this going to make me?” Then, I proceeded to tell him the stats (less than 5 grams of fat per serving) and he nearly had an aneurysm. You can’t tell there’s almost no butter. All you taste is perfect coffee cake.
Who doesn’t want to start your day with cake for breakfast and still lose weight?
Skinny Coffee Cake
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12. Recipe inspired by King Arthur Flour.
Prep time: >8 minutes
Cook time: About 25 minutes
For the cake:
- 1/3 cup unsweetened applesauce
- 2 tablespoons unsalted butter
- 2/3 cup brown sugar
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- Dash of salt
- 1 cup nonfat vanilla Chobani
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup chopped almonds
- Preheat oven to 350 degrees F. Grease an 8 x 8 baking dish with nonstick cooking spray. Set aside. In another bowl, whisk the flour, baking soda, baking powder and salt until mixed.
- In a large bowl, beat the butter, applesauce, brown sugar, eggs and vanilla until creamed. Mix the Chobani into the applesauce mixture until fully combined. Add the flour mixture and stir until fully combined. Pour 1/2 of the batter into the prepared baking dish.
- To make the topping, mix the sugars, pumpkin pie spice and almonds together. Sprinkle 1/2 of the topping over the batter. Cover with the rest of the batter and then sprinkle the remaining topping over the batter.
- Bake cake for about 35* minutes or until golden and a toothpick inserted in the middle comes out clean.
*Some people have mentioned it needed close to an hour, so just watch the cake and determine when it’s done.
Nutritional information per slice:
Fat: 4 grams
Carbohydrates: 28.03 grams
Fiber: 2.5 grams
Protein: 5.3 grams
Weight Watchers Points: 4