Healthy Streusel Coffee Cake
Indulge guilt-free with this moist and flavorful Healthy Streusel Coffee Cake, a wholesome twist on a classic favorite. Made with nutrient-rich whole wheat flour, unsweetened applesauce, and low-fat Greek yogurt, this cake is naturally sweetened with maple syrup for a treat that’s both satisfying and better-for-you. The crumbly streusel topping, crafted with rolled oats, chopped pecans, coconut sugar, and a hint of cinnamon, adds a delightful crunch to every bite. Perfect for breakfast, brunch, or as a light afternoon treat, this easy-to-make coffee cake is ready in just 45 minutes and pairs beautifully with a warm cup of coffee or tea. Enjoy a cozy slice of indulgence with a recipe that prioritizes health without compromising on flavor!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Plain Greek yogurt (non-fat or low-fat)
- 0.5 cups Maple syrup
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Rolled oats
- 0.25 cups Chopped pecans (or walnuts)
- 2 tablespoons Coconut sugar
- 1 teaspoons Ground cinnamon (for streusel)
- 1 tablespoons Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix the applesauce, Greek yogurt, maple syrup, egg, and vanilla extract until smooth and well combined.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
To make the streusel topping, combine the rolled oats, chopped pecans, coconut sugar, cinnamon, and melted coconut oil in a small bowl. Mix until crumbly and evenly coated.
Sprinkle the streusel topping evenly over the batter in the baking dish.
Bake the coffee cake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice the cake into 8 pieces and serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2299 mg | 100% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 147.5 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
