Cran-fruit coffeecake with crumb topping
Dietition's Tip
The crumb topping is made with pecans, which are a good source of iron, potassium, zinc, copper and phosphorus.
Ingredients
For the topping:
- 1/4 cup whole-wheat flour
- 1/2 cup packed brown sugar
- 1/4 cup chopped pecans
- 2 tablespoons trans-free margarine, melted
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 sour cream
- 2 egg whites
- 4 tablespoons trans-free margarine
- 1 cup chopped fresh cranberries
- 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots
Directions
Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.
To prepare the topping, combine flour, brown sugar and chopped pecans in a small bowl. Pour in melted margarine. Mix well — it should look crumbly. Set aside.
In a large bowl, combine flour, sugar, baking powder and baking soda. Whisk to blend.
In a separate bowl, mix together vanilla, sour cream, egg whites and margarine. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture to sour cream mixture. Using a spoon, gently blend together until 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 the coffeecake into 10 wedges and serve warm.
