We've had several requests to rehab a coffee cake that appeared in the Food section April 16. Yum-Yum Coffee Cake, a recipe that probably originated in Cincinnati, is an old-fashioned sour cream-based quick bread with a cinnamon, sugar, and nut streusel. It differs from similar coffee cakes in that it is baked in a 9-by-13-inch pan instead of a bundt pan. It's easy and perfect for a leisurely summer brunch.
Each serving contains 17 grams of fat.
For this recipe, we:
Reduced the nuts from 1 cup to 1/2 cup.
Reduced the butter (or margarine) from 1/2 cup to 1/4 cup, and added 2 ounces fat-free cream cheese.
Replaced the sour cream with a light variety.
Results were excellent. The texture rivaled the original. The only discernable difference was in the reduced amount of nuts, but none of our tasters seemed to mind. They loved this rehab!
Try making our rehabbed cake this weekend. With only 8 grams of fat per serving, this breakfast treat is sure to please the family.
Tip of the Week: We have found that in some quick breads, fat-free cream cheese works better than a fruit puree in replacing butter. It really depends on the recipe and is a trial and error process.
Yum-Yum Coffee Cake
1/3 cup packed brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
2 ounces fat-free cream cheese
1 cup sugar
11/2 teaspoons vanilla extract
1 cup light sour cream
Preheat oven to 325 degrees. Lightly spray 13-by-9-inch baking pan with vegetable oil spray. In small bowl, combine brown sugar, 1/2 cup sugar, cinnamon, and chopped pecans for topping; set aside.
In medium bowl, whisk together flour, baking soda, baking powder, and salt. In large bowl, mix butter, cream cheese, and 1 cup sugar until fluffy. Add eggs and vanilla, mixing well. Add flour mixture alternately with sour cream, beginning and ending with flour mixture. Mix well.
Spread half of batter into pan; top with half of topping. Cover with remaining batter and topping. Bake 30 to 40 minutes, or until cake tests done. Makes 12 to 16 servings.
Before and after
Based on one serving ( 1/14 of recipe)
Nutritionists recommend those on daily 2,000 calorie diet limit their fat consumption to 65 g or less, cholesterol to 300 mg or less and sodium to 2,400 mg or less per day.
|Yum-Yum Cake ||Adapted|
|Fat||17 g||8 g|
|Carbohydrate||42 g||44 g|
|Sodium||294 mg||292 mg|
|Fiber||1 g||1 g|
|Cholesterol||55 mg||45 mg|
|Calories from fat|
Karen Weber, Pat Streicher and Ellen Illig are registered dieticians at Jewish Hospital's Cholesterol Center. To have your recipes rehabbed, send them to: Recipe Rehab, The Jewish Hospital Cholesterol Center, 3200 Burnet Ave., Cincinnati 45229.
Ohio cashes in on chips
A tour of the state's chips
Make your own chips for entrČe, salad, dessert
This California ale bubbles with comfort
Coffee cake has half fat, all taste of the original
'80s clothes get hip at local shops
Pink, green will never quite fade away
Lose extra weight the healthy way
Body and Mind
ARTS & ENTERTAINMENT
Oprah's book club choice due today
Networks vie for Pvt. Lynch interview
Bill signs up to share Hillary's book hoopla
Video gamers tune to G4
Harry Potter countdown
Get to it