Special thanks to a member of my recipe testing panel, the wonderful Cherie S, who helped me crank out and improve many MANY prototypes of this recipe. And now it’s ready for the world: A delicious, moist, cinnamony, crumbly cake which is leaps and bounds better for you than anything from an Entenmann’s box. I’ll admit it, I didn’t think a healthy coffee cake was possible until I sank my teeth into it.
We slashed sugar and calories, and boosted nutritional value with whole grain flour and oats. The extra fiber and protein in this delectable snack or dessert will help keep you full and satisfied, not just craving more and more sugar. Yogurt and applesauce keep the cake moist with very little oil. A small amount of real butter adds flavor to the streusel topping, but only one tablespoon is used in the whole cake. You won’t find butter used in many of my recipes, but every now and then, some of the real thing really is absolutely worth it. Does that mean this is health food? No. Don’t eat it all day long. But after a day of healthy eating, a 165 calorie treat definitely fits in most people’s food budgets. And this cake is worth every calorie.
If you can find a good quality cinnamon, (like Saigon Cinnamon from McCormick, my absolute favorite), use it! I know, there are big, cheap things of cinnamon, but you really do get what you pay for with cinnamon, so spend the extra $2 or $3. Saigon cinnamon is sweeter, warmer and more flavorful than the cheaper type, and less bitter. Plus, cheap cinnamon usually has fillers/starches in it, and I’ve noticed it makes oatmeal the consistency of ….phlegm.
Substitutions: If you don’t have rum extract on hand, omit it and double the amount vanilla extract. If you don’t have oat flour, you can use whole wheat instead, or make your own. Just process some oatmeal (instant, quick, or old-fashioned) in a blender or food processor until finely ground. You can also use additional flour in place of the whey protein if you don’t have any, but the cake may need the baking time extended by a few minutes. Lastly, if you prefer another sweetener, you can use real sugar in the cake or another sweetener of your choice equivalent to ¾ cup sugar in sweetness.
- Cooking oil spray
- 1 cup oat flour
- 1 cup whole wheat flour
- 2/3 cup vanilla whey protein (2 scoops)
- ¾ cup Splenda granulated or sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup nonfat plain Greek yogurt
- 1 egg plus 2 egg whites, lightly beaten
- 1 cup unsweetened applesauce
- 2 tablespoons canola or macadamia nut oil
- 2 tablespoons water
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
- 1/8 teaspoon salt
- ½ cup quick oats
- 1 tablespoon butter
- Preheat oven to 350°F. Coat a 13×9″ baking dish with cooking spray.
- In a large mixing bowl, combine the oat flour, whole wheat flour, whey protein, Splenda, baking powder, baking soda, and salt; stir to blend.
- In a separate mixing bowl, combine yogurt, eggs, applesauce, oil and water. Stir until smooth, then add wet ingredients to bowl containing dry ingredients; stir to blend just until uniformly moistened. Spread evenly in pan.
- In a small bowl, stir together cinnamon, brown sugar, vanilla extract, rum extract, and salt. Add oats and stir to blend. Add butter and rub in with fingers until mixture is moist crumbs. Sprinkle evenly over batter, and use the handle of a wooden spoon to poke some of the streusel into the batter. (Poke it about 20-30 times)
- Bake 25 minutes; allow to cool before cutting into 12 pieces. Wrap individually in plastic wrap and store in refrigerator or freezer.
Makes 12 servings
Per serving: 165 calories, 5 g total fat, 1 g saturated fat, 25 mg cholesterol, 21 g total carbohydrate, 3 g dietary fiber, 4 g sugar, 9 g protein, 294 mg sodium.
(If you use 3/4 cup sugar instead of Splenda) 205 calories, 5 g total fat, 1 g saturated fat, 25 mg cholesterol, 32 g total carbohydrate, 3 g fiber, 17 g sugar, 9 g protein, 294 sodium.