Search
by Ingredient

Cherry Crumb Coffee Cake (Healthier Version)

StarStarStarStarHalf star

Your rating

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.

 

Yield

6 servings

Prep

15 min

Cook

45 hrs

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

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

Ingredients

Amount Measure Ingredient Features
15 ml butter, unsalted
melted
Camera
15 ml canola oil
or olive oil
Camera
118 ml brown sugar
* Camera
1 large eggs
Camera
118 ml yogurt, low-fat
plain, or low fat sour cream
3E+1 ml milk, low-fat
Camera
1.3 ml vanilla extract
Camera
0.6 ml almond extract
* Camera
237 ml whole-wheat flour
Camera
5 ml baking powder
Camera
1.3 ml baking soda
Camera
Topping
1.3 ml salt
Camera
45 ml whole-wheat flour
Camera
3E+1 ml brown sugar
Camera
2.5 ml cinnamon
Camera
5 ml butter
Camera
1E+1 ml canola oil
or olive oil
Camera
59 ml walnuts
chopped
Camera
Cherry pie filling:
3E+1 ml sugar
Camera
5 ml cornstarch
Camera
473 ml cherries
black, sweet, pitted, fresh or frozen, coarsely chopped
* Camera
15 ml orange juice
Camera
2.5 ml lemon zest
freshly grated
Camera
0.6 ml almond extract
* Camera

Directions

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 35827% 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?
 

Email this recipe