Strawberry Coffee Cake

StrawberryCoffeeCake web

Prep Time: 25 minutes

Cooking Time: 25 minutes

Ingredients

  • Floured baking spray (such as Baker’s Joy)
  • 1/2 cup white whole-wheat flour
  • 1/2 cup plus 3 tablespoons all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup low-fat vanilla yogurt
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 3 tablespoons trans fat-free margarine, divided
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh strawberries, chopped
  • 1/4 cup old-fashioned rolled oats
  •  1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees. Coat an 8-by-8-inch oven-safe pan with floured baking spray. In a large bowl combine the white whole-wheat flour, 1/2 cup all-purpose flour, baking powder and salt; set aside. In a separate bowl cream together yogurt, 1/2 cup sugar, egg, 2 tablespoons margarine, vanilla extract and lemon zest. Stir wet ingredients into dry ingredients until moistened. Pour batter into the prepared pan, top with chopped strawberries and sprinkle berries with the remaining 1 tablespoon of sugar. In a separate bowl, combine the oats, remaining 3 tablespoons flour, brown sugar and cinnamon, and toss to combine. Cut in the remaining 1 tablespoon of margarine with a pastry blender or two knives until crumbly. Spoon crumble mixture evenly over the strawberries. Bake 25 minutes or until a wooden pick inserted near the center comes out clean. Cake can be served warm or cold.


Nutritional Info

  • Calories = 187
  • Fat = 3 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 21 mg
  • Protein = 4 gm
  • Sodium = 198 mg
  • Carbohydrate = 36 gm
  • Fiber = 2 gm
  • Calcium = 93 mg
  • Calories from fat = 14%

Food exchanges: 2 starch, 1/2 fat