0 Picture
Ingredients
- # COFFEE CAKE:
- # 3/4 cup packed brown sugar
- # 3/4 cup low-fat buttermilk
- # 1/2 cup unsweetened applesauce
- # 1/3 cup prune puree
- # 1/4 cup oil
- # 3 egg whites
- # 1 egg
- # 2 cups all-purpose flour
- # 2 teaspoons baking powder
- # 2 teaspoons baking soda
- # 2 cups frozen cherries, thawed
- # TOPPING:
- # 1/4 cup all-purpose flour
- # 3 tablespoons packed brown sugar
- # 1/2 teaspoon ground ginger
- # 1/2 teaspoon ground cinnamon
- # 1 tablespoon oil
Details
Servings 12
Preparation
Step 1
Average Rating:
0 / 5, 0 votes
0 USER REVIEWS | RATE OR REVIEW THIS RECIPE
Cherry Streusel Coffee Cake
Browse Related Recipes by Topic:
Gout, Pregnancy, Cancer Prevention, Baked, American, Bread, Breakfast, Brunch, Dessert, Fruit, Rice/ Grain, Pot Luck, Alcohol Free, Nut Free, Pork Free, Pre Workout, Shellfish Free, Soy Free, High Omega-3
This moist and fruity coffee cake will make a great contribution to your next potluck. If you have fresh cherries, by all means use them.
Ingredients
Serves: Prep: 10min|Cook: 40min |Total: 50min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
* COFFEE CAKE:
* 3/4 cup packed brown sugar
* 3/4 cup low-fat buttermilk
* 1/2 cup unsweetened applesauce
* 1/3 cup prune puree
* 1/4 cup oil
* 3 egg whites
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 2 cups frozen cherries, thawed
* TOPPING:
* 1/4 cup all-purpose flour
* 3 tablespoons packed brown sugar
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1 tablespoon oil
Loading...
Directions
1.
To make the coffee cake: Preheat the oven to 350°F. Coat a 13" x 9" baking dish with no-stick spray.
2.
In a medium bowl, combine the brown sugar, buttermilk, applesauce, prune puree, oil, egg whites, and egg. Mix well.
3.
In a large bowl, combine the flour, baking powder, and baking soda. Mix well. Stir in the cherries. Add the buttermilk mixture. Stir until just blended.
4.
Pour the batter into the prepared baking dish. Smooth the top with a spatula.
5.
To make the topping: In a small bowl, combine the flour, brown sugar, ginger, cinnamon, and oil. Mix well. Sprinkle over the batter.
6.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool before cutting.
Recipe Notes
To freeze, wrap the cooled coffee cake in freezer-quality plastic wrap, then in freezer-quality foil. To use, thaw overnight in the refrigerator. Remove the foil and plastic wrap; discard the plastic wrap. Rewrap in the foil. Reheat at 350°F for 10 minutes, or until warm.
Nutritional Facts per serving
CALORIES 240.1 CAL
FAT 11.3 G
SATURATED FAT 1 G
CHOLESTEROL 17.8 MG
SODIUM 319.2 MG
CARBOHYDRATES 31 G
TOTAL SUGARS 12 G
DIETARY FIBER 1.3 G
PROTEIN 4.3 G
Review this recipe