Cinnamon Streusel Coffeecake (5 PTS) Recipe - Cooking Index
Cinnamon Streusel Coffeecake (5 PTS) Recipe - Cooking Index
| 1/4 cup | 36g / 1.3oz | Chopped pecans |
| 3 tablespoons | 45ml | Brown sugar |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 1/3 cup | 65g / 2.3oz | Stick margarine - softened |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1 cup | 198g / 7oz | Egg (large) |
| 1 cup | 198g / 7oz | Egg white (large) |
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 8 oz | 227g | Vanilla low-fat yogurt |
| 2/3 cup | 157ml | Applesauce |
| 2 teaspoons | 10ml | Vanilla |
| Nonstick cooking spray | ||
| 2 teaspoons | 10ml | All-purpose flour |
| 2/3 cup | 131g / 4.6oz | Sifted powdered sugar |
| 2 teaspoons | 10ml | Skim milk |
| 1 teaspoon | 5ml | Vanilla |
1. Combine first 3 ingredients; stir well, and set aside. 2. Cream
margarine in a bowl; gradually add 1 1/4 cups sugar, beating at medium
speed of a mixer until well blended. Add egg and egg white, 1 at a time,
beating well after each addition. Combine 3 cups flour and next 3
ingredients in a bowl; stir well. Combine yogurt, applesauce, and 2
teaspoons vanilla in a bowl; stir well. Add flour mixture to creamed
mixture alternately with yogurt mixture, beginning and ending with flour
mixture; beat well after each addition. 3. Coat a 12-cup Bundt pan with
cooking spray, and lightly dust with 2 teaspoons flour. Pour half of
batter into prepared pan, and sprinkle with pecan mixture. Pour remaining
half of batter over pecan mixture. Cover and chill 8 to 24 hours (or bake
in a preheated 350° oven for 40 minutes). 4. Preheat oven to 350°F. 5.
Uncover coffeecake; bake at 350° for 50 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pan 5 minutes. Loosen
cake from
Yield: 18 servings (serving size: 1 slice).
Note: If you don't have a Bundt pan, you can use a 13 x 9-inch baking
dish. Prepare baking dish and layer batter as directed for Bundt pan. Bake
at 350° for 35 minutes.
Selections: 1 B, 1 FA, 90 C. Points: 5.
Per serving: CAL 212 (22 % from fat); PRO 3.4 g; FAT 5.2 g (SAT 1 g); CARB
38.1 g; FIB 0.8 g; CHOL 12 mg; IRON 1.1 mg; SOD 167 mg; CALC 42 mg.
VARIATIONS:
Blueberry-Lemon Coffeecake: Omit pecans, brown sugar, and cinnamon used
for streusel. Add 2 teaspoons grated lemon rind to flour mixture. Use 1
(8-ounce) carton low-fat lemon yogurt instead of vanilla yogurt. Decrease
vanilla in batter to 1 teaspoon. Toss 1 1/2 cups fresh or thawed and
drained frozen blueberries with 2 tablespoons all-purpose flour, and stir
into prepared batter. Pour batter into prepared Bundt pan, omitting
streusel layer. Refrigerate and bake as directed in Cinnamon-Streusel
Coffeecake. For glaze, omit skim milk and vanilla, and combine 2 1/2
teaspoons fresh lemon juice and powdered sugar.
Selections: 1 B, 1 FA, 80 C. Points: 4.
Per serving: CAL 209 ( 17% from fat); PRO 3.2 g; FAT 4 g (SAT 0.8 g); CARB
40.4 g; FIB 1.2 g; CHOL 12 mg; IRON 1 mg; SOD 166 mg; CALC 33 mg.
Banana-Walnut Coffeecake: Use 1/4 cup chopped walnuts instead of pecans in
streusel. Substitute 3/4 cup mashed ripe bananas for applesauce. Decrease
vanilla in batter to 1 teaspoon. Layer batter and streusel, refrigerate,
bake, and glaze as directed in Cinnamon-Streusel Coffeecake.
Selections: 1 B, 1 FA, 100 C. Points: 5.
Per serving: CAL 215 ( 21% from fat); PRO 3.7 g; FAT 5.1 g (SAT 1 g); CARB
39.1 g; FIB 1 g; CHOL 12 mg; IRON 1.2 mg; SOD 167 mg; CALC 43 mg.
Apple-Spice Coffeecake: Omit pecans, brown sugar, and cinnamon used for
streusel. Stir 3/4 teaspoon ground cinnamon and 3/4 teaspoon ground
allspice into flour mixture. Use 1 (8-ounce) carton fat-free apple pie à
la mode yogurt instead of vanilla yogurt. Decrease vanilla in batter to 1
teaspoon. Stir 1/2 cup raisins or dried currants into prepared batter.
Pour batter into prepared pan omitting streusel layer. Refrigerate and
bake as directed. For glaze, omit vanilla and use 1/2 teaspoon maple
extract and 2 1/2 teaspoons milk.
Selections: 1 B, 1 FA, 70 C. Points: 4.
Per serving: CAL 202 ( 17% from fat); PRO 3.3 g; FAT 3.9 g (SAT 0.8 g);
CARB 38.9 g; FIB 0.9 g; CHOL 12 mg; IRON 1 mg; SOD 164 mg; CALC 32 mg.
Source:
Mr. Paul Newman's, Newman's Own Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.