I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days.
Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.
Per Serving: 341 calories; protein 5.6g; carbohydrates 55.3g; fat 12.3g; cholesterol 42.5mg; sodium 395mg.
Eating good breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to make on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full all day , and not want likely grab a side food out of the street food before break .
Make fruit a morning habit is simple . Easy as put the fruit in your refrigerator next to the milk or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.
Give your stomach energy a bit of sweetness in the morning is good to move your metabolism for the 24 hours and fuel to your brain, which, incidentally, requires a continuous supply of sweetness in the form of process glucose, counting at to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fibre can lowering your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.