Healthy Cherry Coffee Cake
April 24, 2014
"Trying to eat more healthy. Got this recipe from the DaVita Kidney Clinics website. I changed it up a bit to make it lower in fat, calories and sodium. It's not the crumbly coffee cake you get with a lot of fat and sugar, but it's pretty good for diet."
- Serving Size: 1 (78.3 g)
- Calories 174.3
- Total Fat - 7.7 g
- Saturated Fat - 4.6 g
- Cholesterol - 44.3 mg
- Sodium - 123.1 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 0.7 g
- Sugars - 9.7 g
- Protein - 3.5 g
- Calcium - 53.6 mg
- Iron - 0.4 mg
- Vitamin C - 11.5 mg
- Thiamin - 0 mg
Preheat oven to 350° F.
Cream softened butter, eggs, sugars, sour cream and yogurt, and almond extract with an electric mixer to well creamed.
In a separate bowl, mix flour, baking powder and baking soda with a wire whisk.
Add dry ingredients to creamed butter mixture and mix well.
Pour batter into a 9" x 13" baking dish that has been sprayed with non-stick cooking spray. Spread evenly with spatula.
Drain cherry juice into a cup, reserving 1/4 cup of it. Press as many cherries as you like slightly into the batter. Spoon reserved juice over the top.
Bake in preheated 350° F. oven for 40 minutes or until lightly golden brown.
Let cool 20 minutes, then cut into 16 equal pieces.
Tip: I got the no-sodium baking powder and baking soda substitute at the local health food store. The baking soda substitute is by Ener-G and it is no-gluten, no-wheat, no-dairy and no sodium. With it, you always use twice as much as your recipe calls for regular baking soda. The baking powder is by Featherweight and it is used equal parts.
I'm not sure that nutritional info will figure out all the substitutions, but I figured it out. For 16 pieces, each has 160 calories and 8.75 mg of sodium.
Tips & Variations
- Electric mixer