A recipe from the April 2010 issue of All You (original online). The article explains, “This lightened-up version of a classic crumb cake can save you almost 200 calories per serving (compared to Starbucks classic coffee cake).”
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons canola oil
- 3/4 cup all-purpose flour
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons nonfat sour cream
- 3 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs plus 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup plain low-fat yogurt
- 1 cup frozen blueberries
- Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
- Preheat oven to 350°F.
- Coat a 9-inch round cake pan with cooking spray.
- Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- In a separate bowl, beat sour cream, butter and sugar until light and fluffy.
- Add eggs and egg white.
- Beat until frothy, about 3 minutes.
- Blend in vanilla and yogurt until smooth.
- Stir in flour mixture until just combined.
- Fold in berries.
- Spread batter evenly in pan.
- Sprinkle with topping.
- Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes.
- Cool on a wire rack for 15 minutes before turning out of pan.
- Peel off parchment and turn cake right-side up on rack to cool. Cut into 12 wedges and serve.