Coffeecakes can be made with yeast, or with baking powder or baking soda, or a combination of both. The ones made without yeast take much less time and, in my opinion, are just as delicious. This rich-tasting breakfast treat was my grandmother’s favorite coffeecake, and she wasn’t even trying to save time.
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This is my revision of her original recipe. I am sure that she would be pleased and surprised to find out how delicious my lower-fat coffeecake is.
The fruit-based fat replacement used in this recipe is available in the baked-goods section of most supermarkets. However, if you can’t find it, substitute unsweetened applesauce.
CINNAMON SOUR CREAM COFFEECAKE
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Yield: 16 servings
Adapted from “Jeanne Jones’ Homestyle Cooking Made Healthy.”
2 1/2 cups sugar
1 cup fruit-based fat replacement, such as Sunsweet Lighter Bake
2 teaspoons vanilla extract
1 cup liquid egg substitute
3 cups flour
2 teaspoons baking powder
1 teaspoon each: baking soda, salt
2 cups fat-free sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts, toasted
1. Heat oven to 350 degrees. Beat 2 cups of the sugar and fat replacement in bowl of electric mixer until fluffy, about 5 minutes. Beat in vanilla. Add liquid egg substitute, 1/4 cup at a time, beating well after each addition. Whisk together flour, baking powder, soda and salt in medium bowl; add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into greased 10-inch tube pan.
2. Combine cinnamon, nuts and remaining 1/2 cup sugar in small bowl. Sprinkle 1/3 of the mixture over batter in pan. Repeat layers two more times, ending with nut mixture.
3. Bake until knife inserted in center comes out clean, about 1 hour and 10 minutes. Remove from oven; cool on wire rack 10 minutes. Remove from pan. Cool completely before serving.
Nutrition information per serving:
Calories ……….. 340 Fat ……….. 3 g Saturated fat .. 0.3 g
% calories from fat .. 8 Cholesterol .. 3 mg Sodium …….. 345 mg
Carbohydrates ….. 70 g Protein ……. 7 g Fiber ………. 1.6 g
Q. I lost my recipe for cream cheese poundcake. I found this recipe, but it has a lot of fat and cholesterol in it. Would you please revise it? Thanks.
Carol Haddix, Gary, Ind.
CREAM CHEESE POUNDCAKE
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 16 servings
3 sticks (1 1/2 cups) butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
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1 tablespoon each: vanilla extract, almond extract
3 cups flour, sifted
1. Heat oven 300 degrees. Beat butter, cream cheese and sugar in bowl of electric mixer until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Add extracts; beat well. Gradually beat in flour.
2. Pour batter into well-greased and floured 9-inch bundt pan. Bake until wooden pick inserted in center comes out clean, 1-1 1/2 hours. Cool in pan 10 minutes. Invert pan onto serving platter. Remove cake; cool completely.
Nutrition information per serving:
Calories ………… 465 Fat ………… 24 g Saturated fat .. 15 g
% calories from fat .. 46 Cholesterol .. 140 mg Sodium ……. 240 mg
Carbohydrates …… 56 g Protein ……… 6 g Fiber ……… 0.6 g
A. Your recipe just needed some adjustments. I substituted low-fat buttermilk for butter and light cream cheese for the heavier version. Egg whites replaced some of the whole eggs. I suggest using non-stick spray on the bundt pan. Serve the cake with fresh strawberries or other fruit and some light whipped topping for a delightful dessert.
LIGHT CREAM CHEESE POUNDCAKE
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 16 servings
1 stick (1/2 cup) butter, softened
1 package (8 ounces) light cream cheese (Neufchatel), softened
2 1/2 cups sugar
3/4 cup buttermilk
2 large eggs
4 large egg whites
1 tablespoon each: vanilla extract, almond extract
2 1/2 cups flour
1/2 teaspoon baking soda
1. Heat oven to 300 degrees. Beat butter, cream cheese and sugar in bowl of electric mixer until light and fluffy, about 4 minutes. Beat in buttermilk. Add eggs and egg whites, one at a time, beating well after each addition. Add extracts; beat well. Whisk together flour and baking soda in medium bowl. Gradually beat flour mixture into batter until well mixed.
2. Pour batter into 9-inch bundt pan heavily coated with non-stick vegetable oil spray. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Invert pan onto serving platter; cool completely.
Nutrition information per serving:
Calories ………… 300 Fat ………… 9 g Saturated fat .. 5 g
% calories from fat .. 27 Cholesterol .. 50 mg Sodium …… 175 mg
Carbohydrates …… 48 g Protein …….. 6 g Fiber …….. 0.5 g
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