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Coffeecake, Low-fat

I have reduced the fat by almost 70 percent, and this coffeecake is still light and moist. Cutting the cake into rows of three by three makes nice-size pieces, so there is no feeling of deprivation with this sweet treat.

9 servings

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 tablespoons cold butter
• 1 egg, beaten
• 1/2 cup applesauce
• 1/2 cup fat-free sour cream or plain yogurt
• 1/4 cup fat-free milk
• 1 teaspoon vanilla extract

STREUSEL FILLING

• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 1/4 cup chopped nuts, toasted
• 1/4 cup oatmeal

Preheat the oven to 375 degrees. Spray an 8-by-8-inch pan with nonstick cooking spray and set aside.

Sift together the flour, baking powder, baking soda, salt and sugar. Cut the butter into small pieces or grate it into the flour mixture. Mix in with your fingertips until no large pieces remain.

In a small bowl, combine the streusel ingredients: the brown sugar, cinnamon, nuts and oatmeal, and set aside. In another bowl, beat the egg with a fork, then beat in the applesauce, sour cream or yogurt, milk and vanilla. Add the egg mixture to the flour mixture and combine until well-mixed. Do not overmix.

Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the streusel mixture over it. Drop the rest of the batter in dollops around the pan. Spread as evenly as possible, then sprinkle the top with the rest of the streusel mixture. Bake in the preheated oven for 25 minutes, or until a sharp knife comes out clean when inserted into the center of the cake.

Per serving: 247 calories, 5 g fat, 28 mg cholesterol, 302 mg sodium, 45 g carbohydrates, 5 g protein, 2 g fiber.

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