Sticky-Bun Coffee Cake
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...
Ingredients
- 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
Instructions
- Preheat oven 350 degrees.
- Spray 8x8 baking pan with cooking spray.
- Topping:
- In a small bowl, combine brown sugar, cinnamon, and salt.
- Stir in corn syrup and 1 Tbsp water, stir for 1 minutes to moisten sugar. Add in pecans if desired.
- Pour topping onto baking pan, spread evenly in the bottom of pan.
- Cake:
- In a small bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In another small bowl combine milk, yogurt, and vanilla.
- Set both bowls aside.
- 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.
- Add the egg whites, mix 1 minute more.
- Using a rubber spatula, fold in half the flour, when it becomes a little streaky, fold in the yogurt mixture, just until incorporated.
- Add remaining flour mixture, fold in just until incorporated; leaving a few bumps is better than over mixing.
- Scoop cake batter in 5 large dollops over topping in pan.
- Gently spread batter to evenly cover topping, disturbing as little as possible.
- Bake 35-40 minutes, until a toothpick inserted in the center of cake comes out clean (not the topping).
- Let the cake cool on wire rack for 5 minutes, then turn out onto serving platter.
- (You may need to giggle it a little for it to release)
- 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… hot out of the oven! YUM!!