Name: Lighter Coffee Cake with Yogurt, Pecans, and Raisins
Prep time: 25 min
Cook time: 45 min
Total time: 75 min
Ingredients: 0.5 cup chopped pecans; 0.25 cup white sugar; 0.25 cup brown sugar; Coffee Cake:; 1 serving nonstick cooking spray; 1 cup brown sugar; 3 tablespoons unsweetened applesauce; 3 tablespoons coconut oil; 2 tablespoons butter, softened; 1 cup nonfat plain Greek yogurt; 0.33333334326744 cup light sour cream; 2 teaspoons baking soda; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 cup seedless raisins; 2 teaspoons ground cinnamon

Lighter Coffee Cake with Yogurt, Pecans, and Raisins

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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.

Recipe by DinaLaChef

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

45 mins

Additional Time:

5 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

1 Bundt(R) cake

Jump to Nutrition Facts

Ingredients

Pecan Topping:

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

Directions

Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
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.
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.
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.

Nutrition Facts (per serving)

341	Calories
12g	Fat
55g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 341
% Daily Value *
Total Fat 12g	16%
Saturated Fat 6g	31%
Cholesterol 43mg	14%
Sodium 395mg	17%
Total Carbohydrate 55g	20%
Dietary Fiber 3g	10%
Total Sugars 36g
Protein 6g
Vitamin C 1mg	3%
Calcium 73mg	6%
Iron 2mg	9%
Potassium 229mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.