For Breakfast or Dessert: Lightened-Up Coffee Cake

There’s nothing better than a slice of Coffee Cake in the morning or even for dessert after a light meal. I have been searching for a really great recipe that is “lighter”. I used nonfat Greek yogurt and light sour cream and a topping made with chopped pecans, cinnamon and nutmeg. My kids as well as my parents loved this, and honestly, I could not stop eating it either. This would be great to serve for “break the fast” for those celebrating “Yom Kippur” this weekend.

Lightened-Up Coffee Cake

Cook Time:

35 minutes

Prep Times:

20 minutes

Yield:

12 servings

Ingredients:

3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup light sour cream
1/2 cup nonfat Greek yogurt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon salt
3/4 cup firmly packed light brown sugar
1 cup coarsely chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

Preparation:

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add sour cream and Greek Yogurt, mixing well.

2. Combine flour and next 5 ingredients; add to butter mixture, beating well. Spread batter into a greased and floured 13" x 9" pan.

3. Combine brown sugar, pecans, 1/2 tsp. cinnamon, nutmeg and 1/4 to 1/2 tsp. nutmeg in a small bowl. Sprinkle evenly over batter. Cover and refrigerate 8 hours.

4. Uncover; bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.

20 thoughts on “For Breakfast or Dessert: Lightened-Up Coffee Cake”

  1. Feel free to use all Greek yogurt and no sour cream if you wish. It works great! That was just all the yogurt I had on hand at the time.. This is like my grandmother’s also and it’s great to have and offer a lightened up version

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