It was only a matter of time before I tried to make the perfect Skinny Coffee Cake, right? Y’all are not surprised, correct? Y’all know that I’m a big coffee girl, yeah? I need my two cups a day. And ever so often, I need something to go with my coffee . . . something sweet. Something like, yup, you guessed it . . .Buy this awesome equipment to make your skinny coffee cake:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
Coffee cake is one of my absolute favorite treats. Starbucks coffee cakes are always all up in my face when I wait in line, and it’s so challenging to make it through my order without pointing out one of those beautiful, crumbly slices of dessert. That’s what it is, essentially . . . dessert. And why shouldn’t it be? Who wouldn’t want dessert for breakfast?You may be wondering how it’s possible to give something so yummy a healthy make-over. Let me show you.
- Cake Ingredients:
- 1/2 cup white whole wheat flour (200 calories)
- ?1/16 teaspoon salt
- 1 teaspoon baking powder (2 calories)
- 1/4 cup unsweetened applesauce (25 calories)
- 1/4 cup organic fat-free sour cream (40 calories)
- 1/3 cup Truvia Baking Blend (130 calories)
- 1 1/2 tablespoons liquid eggbeaters or egg-whites (12 calories)
- ?1 teaspoon pure vanilla extract (12 calories)
- Crumb Topping Ingredients:
- 1 tablespoon white whole wheat flour (25 calories)
- 1 tablespoon Truvia Baking Blend, "Brown Sugar" (25 calories)
- 1 teaspoon Truvia Baking Blend (7 calories)
- Dash of ground cinnamon, optional
- 1 tablespoon I Can’t Believe It’s Not Butter, “Lite” (40 calories)
- Preheat oven to 350.
- In a medium bowl, mix together flour, salt and baking powder well.
- In a separate bowl, whisk applesauce and sour together. Add in Truvia Baking Blend (or sugar) and eggbeaters. Pour in vanilla and stir until all ingredients are mixed.
- Fold wet mix into dry mix, whisking until smooth.
- In a small bowl, add ingredients for crumble topping. Stir until mix turns into crumbles.
- Pour batter into two non-stick, individual-sized baking pans and sprinkle with crumble (or one baking pan if desired).
- Bake for about 30 – 35 minutes if using single pan. If you split your batter and are baking it in two individual-sized trays or in muffin tins, your time will need to be decreased substantially. In the case of muffins, I would prepare to bake batter for about 12 – 16 minutes, and in the case of two individual baking pans, I would set my timer for about 20 minutes, checking batter often until each cake passes the toothpick test: stick a toothpick in the center of your cake and continue baking until it comes out clean without any wet batter.
- Serve immediately or store at room temperature, well covered.