Wednesday, June 18, 2003

Coffee cake has half fat, all taste of the original

Recipe Rehab

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

2 eggs

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)

Yum-Yum Cake Adapted
Fat17 g8 g
Carbohydrate42 g44 g
Sodium294 mg292 mg
Fiber1 g1 g
Cholesterol55 mg45 mg
Calories from fat
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.

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.

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