Cinnamon Streusel Coffee Cake
Updated: Apr 13, 2020
So good with coffee or tea, this tender cake is at its best when served warm. For a special treat, serve it alongside a scoop of vanilla nonfat frozen yogurt.
Recipe Ingredients:
Makes 8 servings.
Recipe found in Millie Snyder's 3rd Generation Cookbook, P 244
Cake:
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 egg whites
1 cup vanilla nonfat yogurt
1/3 cup firmly packed brown sugar
1 tablespoon plus 1 teaspoon canola oil
1 tablespoon vanilla extract
Topping:
1 tablespoon firmly packed brown sugar
1 tablespoon wheat germ
½ teaspoon ground cinnamon
Cooking Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray.
In a large bowl, combine both types of flour, baking powder, and baking soda. Mix well.
In another bowl, combine remaining cake ingredients. Beat with a fork or wire whisk until blended.
Add to dry mixture, mixing until all ingredients are moistened.
Spoon into prepared pan.
In a small bowl or custard cup, combine topping ingredients, mixing well. Sprinkle evenly over cake.
Bake 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Place pan on a wire rack and spray the top of the hot cake lightly with nonstick cooking spray.
Serve warm for best flavor.
PRO TIP: Invest in a Mandolin slicer! They make food prep 110% faster! The one we used in this recipe can be found on Amazon here. Below are some examples of using this mandolin slicer. It is by far our favorite out there!
