Coffee Cake
This lightened up version of coffee cake has fewer calories and tastes delicious.
Coffee Cake
Ingredients
Ingredients
Cake
- 9 1/4 ounces (about 2 1/8 cups) whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2/3 cup plain 2% reduced-fat Greek yogurt
- 2/3 cup packed light brown sugar
- 2/3 cup extra-virgin olive oil
- 2 large eggs
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- Cooking spray
- 1/2 cup chopped walnuts
Glaze
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons powdered sugar
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
Filling
- 1 cup pitted whole dates
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup fresh orange juice
Method
Method
- Prepare the filling: Place dates in a small bowl; add hot water to cover. Let stand until softened, about 30 minutes; drain.
- Place drained dates, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1/8 teaspoon salt in a food processor. With processor running, add 1/4 cup orange juice, 1 tablespoon at a time, until smooth.
- Preheat oven to 350°F. Stir together flour, baking powder, baking soda, 1/2 teaspoon cinnamon, cardamom, and 1/4 teaspoon salt in a medium bowl.
- Stir together 2/3 cup yoghurt, brown sugar, oil, eggs, 1 tablespoon zest, 1/2 cup juice, and 1 teaspoon vanilla in a separate bowl.
- Stir yoghurt mixture into flour mixture.
- Coat a 12-cup Bundt pan with cooking spray.
- Set aside 1 1/2 cups batter.
- Pour remaining batter into prepared pan.
- Spoon filling over batter; use the back of a spoon to spread evenly.
- Sprinkle walnuts over date mixture.
- Pour 1 1/2 cups reserved batter over walnuts.
- Bake at 350°F until a wooden pick inserted in centre comes out clean, about 30 minutes.
- Cool in pan on a wire rack 10 minutes; invert cake onto rack, and cool completely.
- Prepare the glaze: Whisk together 1/4 cup yoghurt, powdered sugar, 1/2 teaspoon zest, and 1 tablespoon juice in a medium bowl.
- Spread glaze over cake.
Serves 14 – Nutrition Per Serving
Calories 333, Fat 15g, Protein 6g, Carbohydrate 45g, Fibre 5g, Sugar 20g