Here’s another great recipe developed by my dietitian friend. She enjoys cake just as much as the next girl, but is a whiz at cutting out extra calories and fat. This coffee cake is a great morning treat, but it’s delicious any time of the day!
Red Ribbon Coffee Cake
Streusel Topping:
2 Tablespoons margarine
1/3 cup flour
1/2 cup granulated or brown sugar (I use brown sugar)
2 Tablespoons walnuts, finely chopped (optional)
Red Ribbon:
1 egg white
1/4 cup red preserves, jelly or jam
Cake:
1 1/2 cup sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup plain low fat yogurt
4 egg whites
1. Spray a 9 x 9 inch baking pan with non-stick cooking spray.
2. Prepare the streusel topping by mixing margarine, 1/3 cup flour, 1/2 cup sugar and walnuts with a fork. Set aside.
3. Prepare the red ribbon by beating 1 egg white in a small bowl until light and stiff. Fold in the preserves until well blended. Set aside.
4. In a large bowl, mix 1 1/2 cups flour, remaining sugars, baking powder, baking soda and salt. In a small bowl, blend 4 egg whites and yogurt well with a spoon. Add yogurt mixture to dry ingredients gradually, mixing only until blended. Over beating will make the cake tough. Pour half the batter into the prepared pan.
5. Top this batter with one-third of streusel mixture. Pour preserve mixture on top of this layer.
6. Spoon the remainder of the batter on top and then sprinkle on the rest of the streusel mixture.
7. Bake at 350 degrees for about 30 minutes.