Lighter Coffee Cake with Yogurt, Pecans, and Raisins

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.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 341 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup all-purpose flour
• ½ cup chopped pecans
• 2 teaspoons baking soda
• ¼ cup white sugar
• 1 cup whole wheat flour
• 2 tablespoons butter, softened
• ¼ cup brown sugar
• 2 large eggs, beaten
• 1 serving Nonstick cooking spray
• ⅓ cup light sour cream
• 3 tablespoons coconut oil
• 1 cup nonfat plain Greek yogurt
• 3 tablespoons unsweetened applesauce
• Coffee Cake:
• 1 cup seedless raisins

Recipe Instructions

Step 1

Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.

Step 3

Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, 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.

Step 4

Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 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.