A tall cup of joe knows no better match than a wedge of coffee cake. But nutritionally, standard coffee cake does no favors: Packed with up to two sticks of butter, a trio of added sugars, and sour cream, the beloved breakfast classic comes in north of 500 calories with 13g sat fat (more than half the daily recommended limit) and a whopping 40g added sugar in a single slice. To build a better breakfast cake that won’t send you into midmorning nap mode, we start by building a whole-grain base bolstered with warm spices and brightened up with citrus juice and zest. The savory notes of olive oil lend complexity, while the oil’s characteristic fruitiness is accentuated by the citrus zest. The finished product: a bakery-quality coffee cake with a fraction of the sat fat and only 333 calories.
Prepare the filling: Place dates in a small bowl; add hot water to cover. Let stand until softened, about 30 minutes; drain.
Place drained dates, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1/8 teaspoon salt in a food processor. With processor running, add 1/4 cup orange juice, 1 tablespoon at a time, until smooth.
Prepare the cake: Preheat oven to 350°F. Stir together flour, baking powder, baking soda, 1/2 teaspoon cinnamon, cardamom, and 1/4 teaspoon salt in a medium bowl.
Stir together 2/3 cup yogurt, brown sugar, oil, eggs, 1 tablespoon zest, 1/2 cup juice, and 1 teaspoon vanilla in a separate bowl. Stir yogurt mixture into flour mixture.
Coat a 12-cup Bundt pan with cooking spray. Set aside 1 1/2 cups batter. Pour remaining batter into prepared pan. Spoon filling over batter; use the back of a spoon to spread evenly. Sprinkle walnuts over date mixture. Pour 1 1/2 cups reserved batter over walnuts. Bake at 350°F until a wooden pick inserted in center comes out clean, about 30 minutes. Cool in pan on a wire rack 10 minutes; invert cake onto rack, and cool completely.
Prepare the glaze: Whisk together 1/4 cup yogurt, powdered sugar, 1/2 teaspoon zest, and 1 tablespoon juice in a medium bowl. Spread glaze over cake.
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