Coffee cake has been something I’ve been wanting to make but for whatever reason, just never would get around to it. I was having some friends over the other day and the time fell between breakfast and lunch. I wanted to have something on hand to offer and thought coffee cake would be great. Only I’m on a diet. After looking through my cookbooks, Holly Clegg’s Trim & Terrific saved the day.
This coffee cake is a little unusual in that the streusel is layered inside, instead of just being on top. At only 180 calories per slice, you’d worry that it would be lacking something in taste but no need for that worry, it was delicious!
Coffee Cake with Streusel Filling
Recipe from The New Holly Clegg Trim and Terrific Cookbook
1/2 cup margarine
1 1/4 cups sugar
2 cups nonfat plain yogurt
3 egg whites
1 tsp vanilla extract
1 tsp butter extract
3 cups all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
1/2 cup light brown sugar
1/5 tsp ground cinnamon
1/2 cup chopped pecans
Preheat the oven to 350 degrees and coat a bundt pan with nonstick spray.
In the bowl of your mixer, beat the margarine and sugar until light and fluffy. Add the yogurt, vanilla extract, butter extract and egg whites until blended well. In another bowl, mix together the flour, baking powder and baking soda. Slowly add to the yogurt mixture and make sure it blends in well.
In a small bowl, combine the brown sugar, cinnamon and chopped pecans.
Pour one-third of the batter into the bundt, then sprinkle half of the pecan mixture over it. Add another third of the batter, covering the pecan mixture. Sprinkle on the remaining half of the pecan mixture then cover with the remaining batter. Bake 55 minutes, then cool in the pan for a few minutes before inverting on a serving plate.