Cran-fruit coffeecake with crumb topping

Updated: 2021-11-25

Looking for a holiday treat to share with family and friends? Make this cranberry coffeecake with pecan crumb topping.

For the topping:

• 1/4 cup whole-wheat flour
• 1/2 cup packed brown sugar
• 1/4 cup chopped pecans
• 1 tablespoon unsalted butter, melted
• 1 tablespoon canola oil

For the cake:

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons vanilla
• 8 ounces fat-free or low-fat sour cream
• 2 egg whites
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 1 cup chopped fresh cranberries
• 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots

Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.

Prepare the topping first. In a small bowl, combine flour, brown sugar and chopped pecans. Pour in melted butter and oil. Mix well — it should look crumbly. Set aside.

In a medium bowl, whisk together flour, sugar, baking powder and baking soda.

In a large bowl, mix together vanilla, sour cream, egg whites, butter, and oil. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture. Use a spoon to gently stir until batter is smooth.

Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.

Cut into 10 wedges and serve warm.

Nutritional analysis per serving

Calories: 293

Total carbohydrate: 48 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 5 g

Saturated fat:

Serving size: 1 slice

Sodium:

Total fat: 10 g