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Cherry Crumb Coffee Cake (Healthier Version)

Cherry Crumb Coffee Cake (Healthier Version) Cherry Crumb Coffee Cake (Healthier Version)

Made this cherry crumb coffee cake with whole wheat flour and homemade cherry pie filling, it came out moist and very tasty. Not too sweet, and just the right balance. Great with a cup of coffee or tea.













Trans-fat Free, Good source of fiber


1 tablespoon butter, unsalted
1 tablespoon canola oil
or olive oil
½ cup brown sugar
1 large eggs
½ cup yogurt, low-fat
plain, or low fat sour cream
2 tablespoons milk, low-fat
¼ teaspoon vanilla extract
teaspoon almond extract
1 cup whole-wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons whole-wheat flour
2 tablespoons brown sugar
½ teaspoon cinnamon
1 teaspoons butter
2 teaspoons canola oil
or olive oil
¼ cup walnuts
Cherry pie filling:
2 tablespoons sugar
1 teaspoon cornstarch
2 cups cherries
black, sweet, pitted, fresh or frozen, coarsely chopped
1 tablespoon orange juice
½ teaspoon lemon zest
freshly grated
teaspoon almond extract


For cherry filling:

Combine sugar and cornstarch in a medium nonreactive saucepan.

Stir in cherries, orange juice, lemon zest and almond extract.

Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.

Remove from heat and set aside.

For topping:

Combine all ingredients except butter and nuts in a small mixing bowl.

Cut in butter and stir in nuts. Set aside.

Preheat oven to 350℉ (180℃).

For cake batter:

In mixing bowl, mix together butter, oil and sugar until well combined.

Whisk in egg, yogurt, milk, vanilla and almond extract until well blended.

In another large mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.

Pour liquid mixture into flour mixture, and stir with wooden spatula until just incorporated and moistened.

Spread half batter in well greased 8 by 8-inch sqaure baking pan.

Spread cherry pie filling over batter.

Cover with remaining batter.

Sprinkle topping over batter.

Bake at 350℉ (180℃) about 45 minutes until cake springs back when lightly pressed with finger.

Cool on wire rack.

Serve warm, at room temperature or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 35827% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 158mg 7%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 14%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 2%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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