Coffee cake is a comfort food for many of us. When you are watching your carbohydrates or calories you may feel like you can’t indulge in these types of food anymore. Or sometimes the portion size of baked goods is so small that it doesn’t seem worth eating. Or you can turn a blind eye to the fact that you just ate 600 calories and way too much sugar and got very little nutrition in return. This recipe may change your mind about some of these common misconceptions. Did I mention that it tastes really good?
Baking from scratch can be time consuming, but once you look at the ingredients and nutrition facts on most commercial bakery goods you may think twice about it. Most pre-made coffeecakes packed with added sugars and unhealthy trans fats. Baking from scratch allows you to control what you put in your mouth. This recipe is easy to make and beautiful to serve for guests or the holidays.
I used real butter in this recipe because I was substituting out the sugar and still wanted it to have a rich flavor. Because of that it is a bit higher in saturated fat. If you limit your saturated intake the rest of your day (dairy, meats, and additional fats) you can still stay within a healthy limit… its all about moderation. I was experimenting with Splenda in this recipe and by making that substitution alone saved 31 g of carbohydrates and 130 calories!
Low-Sugar Cinnamon Streusel Coffeecake
Makes 24 servings
1 ½ cups all purpose flour
1 ¼ cups granulated Splenda
1 Tbsp ground cinnamon
½ cup butter, melted
1 cup Splenda Baking Blenda Brown Sugar
1 ½ Tbsp cinnamon
¾ cup butter
¾ tsp salt
1 ½ cups granulated Splenda
2 ½ tsp baking powder
2 tsp vanilla extract
3 large eggs
½ cup 0% plain Greek Yogurt
1.5 cups skim milk
3 ¾ cups all purpose flour
1. Preheat the oven to 350 degrees. Spray a 9x13” pan with non-stick cooking spray
2. To make the topping mix the dry ingredients in a medium size bowl. Add melted butter and stir well, until crumbly. Set aside.
3. In a separate bowl mix the Splenda brown sugar and cinnamon, set aside.
4. To make the cake: beat the butter, salt and splenda until smooth. Add the baking powder and vanilla extract. Add the eggs 1 at a time, beating well after each.
5. Mix the milk until well combined. Add remaining yogurt mixture and flour and beat well.
6. Pour half of the cake batter in the pan (about 3 cups). Sprinkle the brown sugar filling evenly. Pour remaining cake batter over the brown sugar layer. Spread the streusel topping evenly over the top.
7. Bake for 45-50 minutes. It should be golden brown and when a toothpick is inserted, should come out clean. Allow to cool at least 10 minutes and cut into 24 pieces.
Nutrition Facts: 1 serving (1/24th of pan)
220 calories, 10 g fat (6 g saturated), 26 g carbohydrates, 1 g fiber, 5 g protein, 75 mg sodium