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Sticky-Bun Coffee Cake

Sticky-Bun Coffee Cake

Sticky-Bun Coffee Cake
Sticky-Bun Coffee Cake by


Sticky-Bun Coffee Cake is a moist and delicious breakfast cake that doesn’t have a drop of butter in it!  Really.  My family was shocked about that… it tastes amazing and it uses a low-fat cream cheese and greek yogurt in place of any butter so it’s healthier too!

Yield: 9

Sticky-Bun Coffee Cake...

Sticky-Bun Coffee Cake by


  • Topping:
  • 3/4 C + 1 Tbsp packed dark brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 Tbsp light corn syrup
  • 1 Tbsp water
  • 2/3 C chopped pecans, optional
  • Cake:
  • 1 1/2 C all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/3 C lowfat milk
  • 1/3 C plain nonfat greek style yogurt
  • 1 tsp vanilla
  • 3 ounces 6Tbsp reduced-fat cream cheese (kraft)
  • 2/3 C granulated sugar
  • 4 egg whites or 1/2 C liquid egg substitute


  1. Preheat oven 350 degrees.
  2. Spray 8x8 baking pan with cooking spray.
  3. Topping:
  4. In a small bowl, combine brown sugar, cinnamon, and salt.
  5. Stir in corn syrup and 1 Tbsp water, stir for 1 minutes to moisten sugar. Add in pecans if desired.
  6. Pour topping onto baking pan, spread evenly in the bottom of pan.
  7. Cake:
  8. In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  9. In another small bowl combine milk, yogurt, and vanilla.
  10. Set both bowls aside.
  11. In a medium bowl, using and electric mixer, beat the cream cheese and sugar on medium speed for 3 minutes; until well blended and free of lumps.
  12. Add the egg whites, mix 1 minute more.
  13. Using a rubber spatula, fold in half the flour, when it becomes a little streaky, fold in the yogurt mixture, just until incorporated.
  14. Add remaining flour mixture, fold in just until incorporated; leaving a few bumps is better than over mixing.
  15. Scoop cake batter in 5 large dollops over topping in pan.
  16. Gently spread batter to evenly cover topping, disturbing as little as possible.
  17. Bake 35-40 minutes, until a toothpick inserted in the center of cake comes out clean (not the topping).
  18. Let the cake cool on wire rack for 5 minutes, then turn out onto serving platter.
  19. (You may need to giggle it a little for it to release)
  20. Serve warm!

*I scooped out the rest of the topping from the pan and spread it on top of the cake 🙂

** This recipe was adapted from Marissa Churchhill’s Sweet and Skinny cookbook Pecan Sticky-Bun Coffee Cake recipe.


Sticky-Bun Coffee Cake by

Sticky-Bun Coffee Cake… hot out of the oven! YUM!!


Sticky-Bun Coffee Cake by

 Sticky-Bun Coffee Cakeis delicious paired with a nice fruit salad!  We enjoyed this last Sunday for a late brunch and it was wonderful!!  I wish I had some more to eat right now…Enjoy 🙂

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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