Low Fat Berry Crumb Cake
Indulge guilt-free with this Low Fat Berry Crumb Cake—an irresistibly light yet moist dessert bursting with the natural sweetness of fresh mixed berries. Made with wholesome ingredients like whole wheat flour, unsweetened applesauce, and low-fat buttermilk, this recipe offers a healthier twist on classic crumb cake without sacrificing flavor. The buttery cinnamon crumb topping adds a delightful crunch, perfectly complementing the tender berry-studded cake beneath. Ready in under an hour and ideal for brunch, afternoon tea, or a light dessert, this berry crumb cake is your go-to treat for satisfying sweet cravings while keeping it light. Easy to make and packed with natural goodness, it's a crowd-pleaser you’ll love sharing again and again.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups sugar
- 0.5 cups unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 large egg whites
- 0.75 cups low-fat buttermilk
- 1.5 cups fresh mixed berries (blueberries, raspberries, strawberries), chopped
- 0.25 cups brown sugar
- 2 tablespoons cold butter, diced
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In a separate bowl, beat together the sugar, applesauce, and vanilla extract until well combined.
Add the egg whites to the sugar mixture one at a time, beating well after each addition until smooth and slightly fluffy.
Alternate adding the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour. Mix gently until just combined; do not overmix.
Fold in the mixed berries gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread evenly with a spatula.
In a small bowl, combine the brown sugar, cold butter, and cinnamon. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve the cake warm or at room temperature. Enjoy your low-fat berry crumb cake with a cup of tea or coffee!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 429.2 g | 156% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 229.1 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1386 mg | 29% | |
*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.
