Since Wednesday’s topic was a little heavy, we’re going to take it light today to celebrate Friday! I do, though, have to say thank you to everyone who read, commented and emailed me about my anxiety post. As you can imagine, it wasn’t easy sharing, but I’m so at peace knowing my post help others bring their struggles to the limelight.
But enough about anxiety, let’s talk about something that’ll never make you feel worried, sad or nervous; COFFEE CAKE! But not just any kind of coffee cake, one made with tart, plump raspberries, cream cheese filling and tons of buttery crumbles.
I know everyone and their mom is on some sort of “diet” for New Years, and I can completely understand that. I too am trying to cut back on calorie consumption so I can get dressed in the mornings without having a Julie Powell meltdown. However, I also just love food and it’s hard for me to replace my morning breakfast with a smoothie that tastes like a salad.
As much as I like salad, I don’t love it for breakfast.
That’s where this fluffy, sweet, tart, tangy and delicious coffee cake comes from. The beautiful berries give it a pop of color (and myriad of vitamins, minerals and antioxidants), and the whole wheat flour makes it a bit healthier than the kinds made with all purpose.
And since each piece has less than 6 grams of fat, you can feel content and guilt-free enjoying it for breakfast. Because really, that’s my goal in life. To eat cake for breakfast and not immediately feel bad about it. And if I can share that with my closest friends, that’s just the icing on the breakfast cake.
Whole Wheat Raspberry & Strawberry Cream Coffee Cake
Serves about 16.
Prep time: 10 minutes
Cook time: 40 – 45 minutes
Total time: 50 – 55 minutes
For the cake:
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup unsalted butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 cup plain, 2% Greek yogurt (not nonfat)
- 1 teaspoon vanilla extract
For the filling:
- 3/4 cup fresh raspberries
- 1/4 cup sugar
- 8 ounces light cream cheese
- 1 large egg, room temperature
- Preheat oven to 350 degrees F. Line a standard size 8 x 8 glass or nonstick baking dish with parchment paper and dust lightly with flour. Set aside.
- Place the raspberries in a bowl and gently smash with the back of a spoon to create a bit of a paste.
- In a large bowl, whisk the flours and sugar together. Add in the applesauce and stir to combine. Using a pastry cutter, cut in the butter until the mixture resembles wet sand. Save 3/4 cup for the top.
- To the rest of the mixture, mix in the baking powder, baking soda, cinnamon, Greek yogurt and vanilla extract, stir well to combine.
- In another bowl, beat the sugar, cream cheese and egg together until combined and smooth (no lumps).
- Pour the cake batter into the prepared baking dish. Carefully pour the cream cheese over the batter and then top the cream cheese with the smashed raspberries. To evenly distribute, carefully swirl the raspberries over the cream cheese topping.
- Top the raspberry filling with the remaining crumb mixture.
- Bake the cake for about 45 minutes, or until golden brown. Let cool 10 minutes in pan and then remove and serve.
Nutritional information per slice:
Fat: 6 grams
Carbohydrates: 27.7 grams
Fiber: 2.2 grams
Protein: 5.6 grams
Weight Watchers Points: 5