Growing up my mom didn’t do a ton of baking but she did have two desserts that were her old standbys – a delicious Carrot Cake with Cream Cheese Frosting and a moist Sour Cream Coffee Cake. She misplaced the Carrot Cake recipe so we haven’t had that one in quite some time but the Sour Cream Coffee Cake still makes an appearance a couple times of year. It’s a very versatile cake that can be served alongside fresh berries and whipped cream or is amazing by itself. Nothing feels more like a home than a slice of this cake with a nice cup of tea. Through the years she has made some changes to reduce the amount of fat and I am doing the same. Take a look at my version of her famous dessert. Enjoy!

Cinnamon Coffee Cake
The original recipe called for a ½ lb of butter – yikes! We replaced this with 3 tbsp of butter and 3 tbsp canola oil which is low in saturated fat. Another big change is swapping out sour cream for fat free Greek yogurt. The yogurt’s dense and creamy combination is a perfect substitute for the sour cream.

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 tbsp brown sugar
• ½ tsp cinnamon
• ½ cup chopped walnuts
• 3 tbsp unsalted butter
• 3 tbsp canola oil
• 1½ cups sugar
• 2 eggs
• 1 cup fat free Greek yogurt
• ½ tsp vanilla extract


Directions

Preheat oven to 350 degrees and spray a 9-inch round tube pan with cooking spray. In a large bowl sift together all-purpose flour, whole wheat flour, baking powder and salt. Set aside. In a small bowl combine brown sugar, cinnamon and chopped walnuts. Set aside. Cream butter, oil, and sugar together until light and fluffy then beat in eggs one at a time. Fold in yogurt and vanilla. Fold in flour mixture until well combined. Place about ½ the batter in the tube pan. Sprinkle with ½ the nut mixture. Spoon in the remaining batter and sprinkle with the remaining nut mixture. Bake for about 1 hour or until a wooden toothpick inserted comes out clean. Cool slightly before removing from pan. Makes 12 servings. 6 points per serving.