Lighter Coffee Cake with Yogurt, Pecans, and Raisins Recipe

Recipesfull introduces to you: Popular Recipes. (Lighter Coffee Cake with Yogurt, Pecans, and Raisins Recipe). I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days.

Brief

Prep 25 mins

Cook: 45 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 12

Yield: 1 Bundt(R) cake

Lighter Coffee Cake with Yogurt, Pecans, and Raisins Recipe

Ingredients

½ cup chopped pecans

¼ cup white sugar

¼ cup brown sugar

Coffee Cake:

1serving nonstick cooking spray

1 cup brown sugar

3 tablespoons unsweetened applesauce

3 tablespoons coconut oil

2 tablespoons butter

softened

1 cup nonfat plain Greek yogurt

⅓ cup light sour cream

2 teaspoons baking soda

1 cup all-purpose flour

1 cup whole wheat flour

2 large eggs

beaten

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon salt

1 cup seedless raisins

2 teaspoons ground cinnamon

Dessert

Directions

Step 1

Stir together pecans white sugar and brown sugar for the pecan topping in a small bowl. Set aside.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 3

Combine brown sugar applesauce coconut oil and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in with some chunks remaining. Mix in yogurt sour cream and 1 teaspoon baking soda. Add all-purpose flour whole wheat flour eggs vanilla baking powder remaining 1 teaspoon baking soda and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.

Step 4

Scoop 1/2 of the batter into the prepared pan smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

Nutritional Information

Lighter Coffee Cake with Yogurt, Pecans, and Raisins Recipe

Servings Per Recipe:12

Calories: 340.5

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 55.3g 18%

Dietary Fiber: 2.7g 11%

Sugars: 36g

Fat: 12.3g 19%

Saturated Fat: 6.1g 30%

Cholesterol: 42.5mg 14%

Vitamin A Iu: 130.4IU 3%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.5mg 1%

Folate: 30.2mcg 8%

Calcium: 72.6mg 7%

Iron: 1.6mg 9%

Magnesium: 30.3mg 11%

Potassium: 229.4mg 6%

Sodium: 395mg 16%

Thiamin: 0.2mg 19%

Calories From Fat: 110.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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