Friday, May 24, 2013

Healthy(er) Strawberry Coffee Cake

This weekend I'm going to my boyfriend's lakehouse with his family, and so I thought I'd bring a treat to share with the group. Last time I brought a traditional coffee cake (which was BALLIN') but this time, since strawberries are in season, I thought I'd do a more original recipe.

This recipe was adapted from mylittlecelebrations recipe which can be found here.

This recipe has WAY less calories, sugar, and fat then other coffee cake recipes, mostly because of the greek yogurt, which takes place of butter and eggs. You could try subbing applesauce or mashed bananas instead of the butter, as well, but it may not be quite as moist. The whole wheat flour adds a little fiber in place of only using all purpose flour. The topping doesn't have even 1/4 as much butter and sugar as most topping, and is JUST as good because of the spices. Seriously, this recipe is the bomb --if I do say so myself :) and I do. Say so.


-1 1/2 cups unbleached all purpose flour
-3/4 cup whole-wheat flour (divided)
-1 tsp baking soda
-1/2 tsp sea salt
-3 tbsp. sugar
-1 tsp. cinnamon
-1/2 tsp ginger
-1/2 cup rough chopped walnuts
-1/2 cup packed light brown sugar
-2 tbsp softened butter
-3 tbsp virgin coconut oil (divided)
-1 tsp vanilla extract
-1 cup greek yogurt (plain low or non-fat)
-1 3/4 cup strawberries (chopped to bite size)


Preheat oven to 350 degrees. In a medium bowl, mix the all purpose flour, 1/2 cup of the whole-wheat flour, baking soda, and salt. In a large bowl, use an electric mixer to combine the butter, 2 tbsp of coconut oil, and brown sugar. Add and beat eggs in one a at a time. Add and beat in vanilla and yogurt. Consistency will be sort of wet/grainy at this point. Add the dry into the wet in two additions, and stir just until combined. Add your strawberries (make sure you pat them dry) to the (now empty) medium bowl with the remaining 1/4 cup of whole wheat flour and coat all the strawberries. Add the strawberries to the batter and fold in. The batter will be doughy.

In the (now empty again) medium bowl, add the remaining tbsp of coconut oil, ginger, cinnamon, and sugar. Mix well, then add the chopped nuts.Transfer batter to an 8x8 greased baking dish (grease with coconut oil if you have it). There will be extra, so you could try using a larger pan, or just make a separate ramekin for the extra ~cup of batter. Top with the nut and sugar mixture.

Bake for about 35 min. Use a tester in several places-- cooking with raw fruit in batter creates pockets, and watch out for the center!

This recipe makes about 10 servings. Nutrition Facts per serving:

Calories: 291 kCal  Fat: 12 g Carbs: 35 g Sodium: 169 mg Protein: 10 g Sugar: 3 g

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