Sinless Sour Cream Coffee Cake – An old family recipe made healthy! A dessert you can actually feel good about eating.
Good morning good friends! I hope you all had a hoppin’ good Easter, and thought of me when you ate some carrots. What else would you expect to see in an Easter basket pour moi other than some fresh carrots, a coloring book, and a peanut butter filled chocolate egg?! And yes you are correct i received an Easter basket. I am just trying to live up to the expectations of those who think I am just getting my driver’s permit rather than functioning as an adult.
Feaster as I like to call it was spent at my Aunt’s house where I brought my first attempt at Monkey Bread and Jell-o Jigglers. Do you remember those?!
I got the mold for them last year fo’ free and couldn’t wait to test them out. I even made them Sinful Nutrition style and swapped the usual sugar or artificially sweetened stuff for plain gelatin and fruit juice. I did however sneak some food coloring in there, but jigglers wouldn’t be complete without some bright blues and greens in my opinion. I will be making my jell-o like this from now on though.
So I couldn’t wait to share this with all y’all but held out until reveal day that I am now a proud member of the Recipe Redux crew! Recipe Redux is the first and only recipe challenge founded by Registered Dietitians with the focus on making delicious recipes better for you. AKA the idea behind the whole Sinful Nutrition site! It’d be just plain silly not to join in on this fun.
Treasured Cookware – Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!
If you’re a sucker for tradition and family like I am especially in the kitchen, you probably have a pan or bowl or some piece of cookware that has been passed down to you from Great Grandma Betty or your Great Aunt Bev with their heart, soul, and cooking finesse baked in.
I have quite the collection growing of family heirlooms and recipes, but the one I settled on is near and dear to my heart.
As a birthday gift a few years back, one of my Aunt’s passed on my Great Grandmother’s recipe box chock full of handwritten recipes, magazine cut outs, and years of spills, crumbs, and love stained on their yellow pages.
Recipes specifying Wesson oil or Pillsbury flour. Spoonfuls or dashes of that. Not as structured and written out as today’s recipes. And that’s what makes them so special. And probably the reason no one was able to make it just like it’s creator, who never truly revealed the secret to it’s perfection.
After countless page flips and contemplation I settled on a recipe for Sour Cream Coffee Cake. This dates back to the kitchen of my Great Grandmother Helen. A classic, but equally scrumptious cake that goes down as easily as a cup of coffee on Sunday morning.
My take on it turned out to be more of a spice cake in flavor, but still captured the feel of the original. I swapped the white flour for a combo of oat flour and white whole wheat, sour cream for Greek yogurt, and half the butter for applesauce. I’m sure Helen is looking down and wondering what the heck Greek yogurt is and why it is in her coffee cake right about now.
- 3 T butter, softened
- ⅓ cup sugar
- 1 egg
- ⅔ cup applesauce
- 1 cup low-fat plain Greek yogurt
- 2 tsp vanilla
- 1 cup oat flour (1 cup oats ground)
- 1 cup white whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- pinch salt
- ¼ cup brown sugar
- 1 T cinnamon
- ¼ cup low-fat plain Greek yogurt
- 1 tsp sugar
- 2 T milk
- Preheat oven to 350 degrees.
- Spray bundt pan with non-stick spray. Set aside.
- Cream together butter and sugar with hand mixer until light and fluffy.
- Add egg and mix until thoroughly combined.
- Add yogurt, applesauce, and vanilla.
- In a separate bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
- Add dry to wet ingredients and stir until just combined.
- In a small bowl, mix together filling of brown sugar and cinnamon.
- Add half of cake batter to bundt pan. Top with half of filling mixture.
- Add remaining cake batter and top with remaining filling.
- Bake for 40 minutes, or until a knife inserted comes out clean.
- Cool in pan for 20 minutes, remove, and let rest on cooling rack.
- Once the cake is cooled, mix together ingredients for glaze.
- Pour over cake and serve.
I kept this cake in the fridge because of the yogurt in the glaze, but if you don’t add the glaze it would be fine without refrigeration. I actually think the flavor got better as it cooled and paired perfectly with a piping cup of coffee.
Be sure to check out all the other Treasured Cookware recipes this month below!
Make it a great day!
Do you own any family heirlooms?
What’s your favorite family recipe?