Lighter Coffee Cake with Yogurt, Pecans, and Raisins recipe
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Ingredients
- ½ cup chopped pecans ¼ cup white sugar ¼ cup brown sugar Coffee Cake: 1 serving 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
Nutrition Info
- 340.5 caloriescarbohydrate: 55.3 gcholesterol: 42.5 mgfat: 12.3 gfiber: 2.7 gprotein: 5.6 gsaturatedFat: 6.1 gservingSize: -sodium: 395 mgsugar: 36 gtransFat: : -unsaturatedFat: : -
Directions Lighter Coffee Cake with Yogurt, Pecans, and Raisins
Directions
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Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
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.
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.
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.