Recipe by Kelsey
"You can make this tasty cake lower in fat by using 1/2 cup butter, 1/2 cup applesauce, non-fat sour cream, and egg beaters."
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2 3/4 cups
1 1/2 cups
This was a huge hit at my church for fellowship!
I made it in a 15x10 pan because I needed 32 pieces, baked in 45 minutes.
I used 1/2 c butter and 1/2 c applesauce as recommended. Also used nonfat vanilla yogurt & sour cream combination, 1 tbsp vanilla and brown sugar with no nuts in topping.
Spread 1/2 batter in pan sprinkle with 1/2 topping, spread remaining 1/2 and sprinkle again.
Looked and tasted fantastic!
Thanks for the recipe.
My family loves coffee cake, so I've been trying different coffee cakes. This one was pretty good. It was a little dry but we still enjoyed it!I didn't add all the cinnamon sugar mixture, I thought it would be overwhelming. But I was wrong, it needs it. So, next time I will use it all. I also used light sour cream to reduce calories. This is a great recipe, thank you Jackie for sharing!
I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt, and used the 1/2 white, 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist, spongy texture. I'm not a fan of crumbly, dry coffee cake, so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker!
this is the one iv'e been searching for. i used 1 cup white and 1 cup brown sugar and brown sugar for the topping, sustituted oats for 1/2 of the nuts and pecans instead of walnuts. the only thing i will do differently next time is to mix a little melted butter into topping to make it more of a struesel.
Great recipe. My 12 year old son baked this for our county fair last week and won first place. Thank you for a GREAT recipe.
This cake is a hit with my family. I substitute brown sugar for the white in the nut mixture, and like the flavor better.
Wow, what a cake!! It baked up so tall and was very impressive! I had a huge tub of lowfat sour cream, and needed to use it up - this was the perfect recipe. The only change I made was to use pecans instead of walnuts (just my personal preference). I will definitely be making this again. Thanks for the recipe!
A very basic coffee cake recipe--handy because I usually have all the ingredients on hand. Nice for a potluck, or brunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon Coffee Cake I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 270
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