Sour Cream Coffee Cake Low Fat
Indulge in the comforting flavors of this low-fat sour cream coffee cake, a guilt-free twist on a classic favorite. Made with a blend of whole wheat and all-purpose flours, this moist and tender cake combines the natural sweetness of unsweetened applesauce with a hint of cinnamon spice for a warm, aromatic treat. A layer of cinnamon sugar adds a delightful crunch to every bite, with optional chopped walnuts or pecans for added texture. Perfect for breakfast, brunch, or an afternoon snack, this lighter version of coffee cake is easy to prepare in just 15 minutes and bakes to perfection in under 35 minutes. Serve it warm or at room temperature for a delectable treat that feels indulgent without the extra fat.
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Recipe Information
Ingredients
- 1.25 cups whole wheat flour
- 0.75 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 cups unsweetened applesauce
- 0.5 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 1 large egg
- 1.5 teaspoons vanilla extract
- 1 cups low-fat sour cream
- 0.5 cups chopped walnuts or pecans (optional)
- 2 tablespoons cinnamon sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square or round baking pan.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, light brown sugar, and granulated sugar. Beat with a hand mixer or whisk until well combined.
Add the egg and vanilla extract to the wet mixture and mix until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the low-fat sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
If using nuts, gently fold them into the batter with a spatula.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the top with cinnamon sugar for added flavor and crunch.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 191.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 651 mg | 50% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1865 mg | 40% | |
*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.
