Lightened Up Streusel Filled Coffee Cake from Renee’s Kitchen Adventures was the answer to my quest for a delicious light and moist coffee cake that did not break the calorie bank. I love Renee’s blog not only because her recipes taste fantastic, but also because she includes all the nutrition and Weight Watcher Points with each one.
You would never know this coffee cake was lightened up. Mr. Flavor Mosaic couldn’t tell.
I tried to follow Renee’s recipe as closely as I could. However, I was missing a few items and had to make some substitutions. First, I did not have cake flour. However, I used all-purpose flour and replaced a tablespoon of flour with a tablespoon of cornstarch and stirred it together thoroughly. Secondly, instead of regular sugar I used Whey Low sugar substitute for granulated sugar and Whey Low Gold instead of regular brown sugar. Mr. Flavor Mosaic could not tell a difference. I like to use Whey Low because it is, by far, the best tasting sugar substitute I have found. This is not a sponsored post. I just like this brand and use it for baking.
Another substitution I made was because I did not have buttermilk. Instead, I used 1% milk and added a tablespoon of white vinegar and let it sit for 5 minutes. This makes a great substitute for buttermilk, in case you don’t have any on hand.
A tip with regard to the butter is to let it sit until it is a little soft but not room temperature. One final tip is to not over mix the batter. Stir it just until everything is combined. If you over mix it, the cake may be tough. Fortunately this coffee cake turned out light, fluffy and moist. Perfect!
I recommend following the streusel topping recipe exactly. I made a mistake and completely forgot the melted butter. While this did make it lighter, I would recommend not skipping that step. I did add 1/4 cup of walnuts but that is purely optional.
For the full recipe, visit Renee’s Kitchen Adventures and tell her Michele with Flavor Mosaic sent you.