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Reduced-Fat Crumb Coffee Cake

From

June/July 2005

Reduced-Fat Crumb Coffee Cake

When developing our Reduced-Fat Crumb Coffee Cake recipe, our goal was to reduce the amount of fat in classic coffee cake, without, of course, impacting its rich flavor. We combined light brown sugar and white sugar in the batter to keep the cake moist with a minimal amount of sugar. We substituted low-fat sour cream for the full-fat sour cream and a portion of the butter. The tangy flavor made it hard to tell that the cake is low fat. The food processor made the crumble quickly and brought the batter together in seconds. Traditional homemade coffee cake has 434 calories, 20 grams of fat, and 9 grams of saturated fat per serving. Our Reduced-Fat Crumb Coffeecake has 297 calories, 9 grams of fat, and 6 grams of saturated fat per serving.

Serves 8 to 10

It's best to serve this cake the same day you make it; the crunchy crumb topping will soften if covered or stored for more than a day. Low-fat cakes are prone to toughness, especially if overmixed. Once the ingredients just come together, stop mixing. Low-fat cakes are also prone to dryness, especially if overbaked--even slightly. Pull the cake out of the oven just before you think it's done. Residual heat from the pan will finish the baking.

Ingredients

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