Sunrise Cake
Submitted by TERESSA
Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.
YIELD
1 cakePREP
15 minCOOK
35 minREADY
50 minA coffee cake that leans a little healthier without sacrificing that warm, spiced, crumbly magic.
Whole wheat flour, nonfat yogurt, and egg whites keep things lighter while lemon zest and fresh juice brighten the batter. Two cups of chopped fruit fold right in, so use whatever’s in season: peaches, berries, apples, or pears all work beautifully. The crumble topping of brown sugar, cinnamon, allspice, and wheat germ adds a nutty, crunchy finish.
Bake it in a tube pan for a gorgeous presentation and serve warm with a dollop of yogurt on the side.
Kitchen Tips
- Use whatever fruit you have on hand. Firmer fruits like apples hold their shape better; softer fruits like berries melt into jammy pockets.
- Cream the margarine and egg whites thoroughly before adding the dry ingredients for the lightest texture.
- The crumble topping mixes up in seconds using the same bowl as the batter. Less cleanup, more coffee cake.
- Check with a toothpick at 35 minutes. Tube pans can vary, so start checking early.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degrees.
Cream margarine, egg whites, lemon rind, juice and brown sugar until smooth.
Sift together dry ingredients and add alternately with yogurt to egg white mixture.
Fold in fruit, and spread into a tube pan which has been sprayed with nonstick spray.
Combine all topping ingredients (it works well to use the same bowl and incorporate the scrapings from the batter) and sprinkle over coffee cake.
Bake for about 35 minutes until wooden pick inserted in the center comes out clean.
Serve topped with yogurt, if desired.
Makes 16 servings.
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