Cinnamon. Crumb. Coffee Cake.
…French Toast Souffle…Sun dried tomato Goat Cheese Quiche….Banana Streusel Muffins…Mmm..mmm…what do these all have in common?? Besides sticking to the butts of even you super humans out there training for your spring half marathons… ?
Haha umm….actually – pretty much nothing you all care about. It’s just everything I want to wolf down at Easter Brunch.
So in order to justify my brunch obsession I’m going to be overloading the blog in deliciously brunch recipes – think syrup. pancakes. eggs. cinnamon rolls. Yum! Because then if I try out 20 different french toast recipes its not weird…its just blog research. Right.. ?? Right……?
So lets get down to business – Skinny Cinnamon Crumb Coffee Cake.
We all know the brunch buffet can be a long line of butter and sugar… with a side of butter and a slab of bacon. But by making the right choices when you’re out to a restaurant (we’ll talk about this later next week!) or choosing the right recipes and substitutions at home; you can come up with a delish indulgent brunch spread with less guilt and lots of the love.
Traditional New York Style Crumb Coffee Cakes can set you back 600 calories (Starbuck’s cake has 670 per serving!), that’s why its fun to make your own at home – swap out some fat and reduce the crumb topping for a generous piece for just 278 calories and 10 grams of fat. Lower cal & lower fat :) So eat up! And enjoy a little brunch splurge :)
Skinny Cinnamon Crumb Coffee Cake
For a dairy-free version just swap out the regular yogurt for dairy-free yogurt, and swap the regular butter for vegan! Also – if you like a thicker crumb topping (think New York Style) double the amount of the streusel topping
Yields 9 servings
- 1/2 cup reduced-fat sour cream, at room temperature
- 1 tsp. pure vanilla extract
- 1/4 cup unsalted butter, softened
- 1/4 cup low fat plain yogurt
- 3/4 cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 large egg, at room temperature
- 1/4 plus 1/8 tsp. table salt
- 1 1/3 cups cake flour
- 1 tsp. baking powder
- 1/8 tsp. baking soda
For the Streusel Topping
- 1/2 cups plus 2 tbs. granulated sugar
- 1/8 teaspoon salt
- 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Preparation:
- Make the Streusel - In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the melted butter, stirring well until combined. Set aside while you make the cake.
- Make the Cake - Position a rack in the center of the oven and heat the oven to 350°F. Grease bottom and sides of a 8-inch square metal cake pan with baking spray.
- In a small bowl, whisk the sour cream and vanilla extract.
- In a large bowl, cream the butter, yogurt, granulated sugar, and egg yolk with a wooden spoon until blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture.
- Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
- Spread the batter evenly in the pan. Sprinkle the streusel over the batter. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
- Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Nutrition Information (per serving); Calories: 278, Fat:10 grams
Recipe adapted from King Arthur Flour and Fine Cooking
This looks amazing Kristina!! Only problem is, I’d have trouble eating just one slice ;)
Holy cow – Starbucks’ coffee cake has over 600 calories per serving? That’s more than I eat for lunch! Your skinny version looks awesome and I’m sure it tastes like the full fat version too. :)
hahaa I know! Maybe I shouldn’t have posted that count… I think I just shocked half my readers.. including myself. But at least they have reduced fat too! Their RF banana bread’s pretty yummy!
Ah I cannot believe how much you slashed the calories! The cheesecake looks perfect!
um I meant coffee cake. I don’t even like cheesecake so I don’t know why I typed that. *sigh*
HAHAHA! I honestly would have never noticed that if you hadn’t pointed it out. Cheesecake…coffeecake..cupcake? As long as its got cake I’m in.
YUM! Feed me brunch! Anything with crumbs is totally going on my delicious radar.
Ooo same! Muffins.. cake… yes please :)
This looks great! I can’t even tell it’s healthy! I am going to be posting a crumb cake that has five sticks of butter in it. I’ll have to try this next time.
hahaha! But I bet its reallyyyyy yummy with those five sticks of butter :)
Coffee cake is one of my weaknesses so it’s nice to have a lower cal alternative. Thanks!
Thanks Anita! But you are the queen of crumb cakes, I think I have at least 3 crumb cakes bookmarked from your blog :) That pumpkin one looks SO good
I love all of those brunch ideas! I can`t wait! Hehe. This coffee cake looks delicious! :D and i also happen to have all the ingredients right now…
I love this cake !!! :)
I am cringing at the normal calorie count. Yikes! I love me some coffee cake but if I am going take in that many calories it better have lots of chocolate. Love the lightened up version.
haha! I know! I was so sad when I saw that count… but its for a whole piece, so if you just take a couple bites it definitely doesn’t count.. right? :)
In the middle of making this because it looks great but am a little confused. It mentions yogurt the ingredients but not in the directions and it mentions almond extract in the directions but not the ingredients. Can you give me some guidance?
omygosh I am so sorry Gretchen!! I apologize, must have typed the recipe up way too quickly – No, there is NO almond extract. And add the yogurt with the butter and granulated sugar. I updated the recipe on the post so it should read perfectly now. I know that can be so frustrating getting halfway through a recipe and finding a typo! I’m so so sorry! Thank you for bring this to my attention to fix!
Thank you for the response! The cake turned out delicious and really moist. We all loved it! It’s a keeper!
Aw good!! So glad you all loved it! Hope you’re having a great weekend Gretchen :)
I love the strudel topping!