Lighter Coffee Cake with Yogurt, Pecans, and Raisins

Components

Pecan Topping:

• ½ cup chopped pecans

• ¼ cup white sugar

• ¼ cup brown sugar

• Coffee Cake:

• 1 serving nonstick cooking spray

• 1 cup brown sugar

• 3 tablespoons unsweetened applesauce

• 3 tablespoons coconut oil

• 2 tablespoons butter, softened

• 1 cup nonfat easy Greek yogurt

• ⅓ cup light bitter cream

• 2 teaspoons baking soda

• 1 cup all-cause flour

• 1 cup whole wheat flour

• 2 trim eggs, beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup seedless raisins

• 2 teaspoons floor cinnamon

1. Proceed collectively pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Residing aside.

2. Preheat the oven to 350 levels F (175 levels C). Flippantly spray a fluted tube pan (reminiscent of Bundt®) with cooking spray.

3. Combine brown sugar, applesauce, coconut oil, and butter for the espresso cake in a trim bowl. Combine with a spatula till butter is practically fully jumbled in, with some chunks final. Combine in yogurt, bitter cream, and 1 teaspoon baking soda. Add all-cause flour, whole wheat flour, eggs, vanilla, baking powder, final 1 teaspoon baking soda, and salt; streak till batter is well blended and a light-weight brown shade. Proceed in raisins till evenly distributed in the batter; batter will most likely be thick.

4. Scoop 1/2 of the batter into the ready pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with final batter and pecan topping.

5. Bake in the preheated oven till a toothpick inserted into the center comes out trim, forty five to Forty eight minutes. Wintry on a wire rack for 5 minutes. Invert onto a cooling rack after which flip fastidiously so the sugary pecan-topped aspect stays on high. Encourage warm.

Weight loss program Info (per serving)