Reduced-Fat Crumb Coffee Cake
We wanted to slim down this Sunday-brunch treat without losing any of the appeal. Low-fat sour cream and a surprise mixing method yielded a tender, moist cake.
Why This Recipe Works
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.
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