Lighter Coffee Cake with Yogurt, Pecans, and Raisins

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Description

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.

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

Instructions

  1. Stir together pecans
  2. white sugar
  3. and brown sugar for the pecan topping in a small bowl. Set aside.
  4. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
  5. Combine brown sugar
  6. applesauce
  7. coconut oil
  8. and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in
  9. with some chunks remaining. Mix in yogurt
  10. sour cream
  11. and 1 teaspoon baking soda. Add all-purpose flour
  12. whole wheat flour
  13. eggs
  14. vanilla
  15. baking powder
  16. remaining 1 teaspoon baking soda
  17. 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.
  18. Scoop 1/2 of the batter into the prepared pan
  19. smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
  20. Bake in the preheated oven until a toothpick inserted into the center comes out clean
  21. 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.

Prep Time: 25 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

Servings: 12

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