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Health Information Library Recipes Cran-fruit coffeecake with crumb topping

Cran-fruit coffeecake with crumb topping

Nutrition Facts

Serving Size 1 slice
Calories 281

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 1 g
Total fat 9 g
Sodium 198 mg
Cholesterol Trace
Dietary fiber 3 g
Protein 4 g

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

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Looking for a holiday treat to share with family and friends? Make this cranberry coffeecake with pecan crumb topping.

Ingredients

(Serves 10)

For the topping:

  • 1/4 cup whole-wheat flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons trans-free margarine, melted

For the cake:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/4 teaspoons vanilla
  • 8 ounces fat-free sour cream
  • 2 egg whites
  • 4 tablespoons trans-free margarine
  • 1 cup chopped fresh cranberries
  • 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots

Directions

Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.

To prepare the topping, combine flour, brown sugar and chopped pecans in a small bowl. Pour in melted margarine. Mix well — it should look crumbly. Set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda. Whisk to blend.

In a separate bowl, mix together vanilla, sour cream, egg whites and margarine. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture to sour cream mixture. Using a spoon, gently blend together until smooth.

Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.

Cut the coffeecake into 10 wedges and serve warm.

Last Updated: October 25th, 2019