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.

Prep Time:
25 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hr 15 mins
1 Bundt(R) cake


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

  • 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


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

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

  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.

  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.

  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.

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.

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