Cinnamon Walnut Coffee Cake

Coffee cake doesn't always have to be loaded with calories.  It is possible to make a healthier version that is just as tasty as the one loaded with butter and cream.  The first substitution to make baked goods more nutritious is to use whole-wheat pastry flour along with the standard all-purpose flour.  Whole-wheat pastry flour is just as finely milled as white flour, but not all of the bran and germ of the wheat has been processed out.  Basically it boosts up the fiber and gives your baked goods a slight nutty flavor.  It will make the cake denser, but it will still crumble easily.  I actually use white whole wheat flour, which has a more mild wheat taste while keeping the nutrients.  It isn't as drastic a change in flavor.  The second change is to use low-fat buttermilk instead of cream.  Buttermilk is naturally lean, so you can cut down on the fat with a simple substitution.

King Arthur Flour, easily found in any grocery store

Cinnamon Walnut Coffee Cake
Makes one 8-inch square cake
Serves 12

Best served the same day to preserve the crunchy crumb topping.  Be careful not to overbake - it will turn very dry.

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 + 1/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
6 tablespoons unsalted butter, melted and cooled
3/4 cup lowfat buttermilk
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup chopped walnuts

1. Adjust an oven rack to the middle position and heat the oven to 350º.  Lightly coat an 8-inch square baking pan with baking spray.

2. Pulse the all-purpose flour, whole-wheat flour, 1/2 cup of the brown sugar, granulated sugar, salt, baking powder, and baking soda together in a food processor to combine.  (If you don't have a food processor, just mix it.)  With the food processor running, add 5 tablespoons of the melted butter and process until the flour mixture looks sandy.

3. Transfer 1/4 cup of the flour mixture to a medium bowl and set aside for the topping.  Add the buttermilk, egg, and vanilla to the flour mixture in the food processor and pulse until the mixture just comes together, about 8 pulses.  It will be a thick batter.  Do not overmix!

4. Transfer the batter to a large bowl and gently fold in the walnuts and cinnamon with a rubber spatula.  Scrape the batter into the prepared pan and smooth the top.

5. Stir in the remaining 1/4 cup brown sugar into the reserved flour mixture.  Add the remaining tablespoon melted butter and toss gently with a fork until incorporated and some larger pea-sized crumbs have developed.  Sprinkle the crumb mixture evenly over the batter.

6. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 30-35 minutes.  Rotate the pan halfway through baking.

7. Let the cake sit in the pan for 20 minutes, then serve warm or at room temperature.



Recipe adapted from The America's Test Kitchen Healthy Family Cookbook