Eating for Life

Eating for Life | Coffeecake gets a low-fat, nutrition-packed makeover

Updated: 2012-08-07T23:53:06Z


The Kansas City Star

Casually add or subtract an ingredient in cooking and you’re usually fine.

But do the same when baking and you may have a flop on your hands, or at the very least, a cake that is as appetizing as cardboard.

The Star’s Peach Streusel Coffeecake makes a variety of careful substitutions that significantly alter the nutritional content of a traditionally rich, cakelike bread without ruining the flavor or texture.

For starters, we replaced all-purpose flour with whole-wheat flour. Fat-free peach yogurt and canola oil stand in for some of the fat. Opting for egg whites also removes more fat and cholesterol.

Yet it’s the streusel topping that really packs a punch. Try our combination of old-fashioned rolled oats, chopped walnuts and flax seeds instead of the usual version made of flour, sugar, butter and spices. Oats are high in vitamin B1 and contain good amounts of B2 and E. Flax seeds have a nutty flavor, and they are rich in calcium, iron, niacin, phosphorous, vitamin E and lignans, a plant estrogen with antioxidant qualities. Flax seeds and walnuts are both high in omega-3 fatty acids.

You may notice that the percent of fat is higher than the 30 percent recommended by the USDA, however the calorie count is low, and the majority of fat in this recipe is considered a “good” or unsaturated fat. Meanwhile, the protein and dietary fiber are considered quite high for a baked good.

•  Storage tip: Flax seed is available at health food stores and some supermarkets. The seeds have a high fat content, so they should be stored in the refrigerator or freezer for up to six months.

Peach Streusel Coffeecake

Makes 6 servings

1 cup whole-wheat flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Dash salt

1/2 cup brown sugar, divided

1 (6-ounce) carton fat-free peach yogurt

2 tablespoons canola or vegetable oil

2 egg whites

1/2 teaspoon vanilla


1/4 cup old-fashioned rolled oats

3 tablespoons chopped walnuts

2 tablespoons flax seeds

1/2 teaspoon ground nutmeg

1 tablespoon unsalted butter, melted

2 peaches, peeled, pitted and thinly sliced

Preheat oven to 350 degrees. Cut a piece of parchment paper to fit in the bottom of a 9-inch round cake pan. Spray with nonstick spray.

Whisk together flour, baking powder, baking soda and salt. Set aside.

Whisk together 6 tablespoons brown sugar, yogurt, oil, egg whites and vanilla. Stir flour mixture into yogurt mixture, blending just until smooth. Pour into prepared pan.

Combine oats, walnuts, flax seeds, remaining brown sugar and nutmeg. Add melted butter and stir until mixture is crumbly. Set aside.

Arrange sliced peaches evenly over the top of the batter. Sprinkle streusel mixture over coffeecake. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 10 minutes. Remove from pan and cut into wedges. Serve warm.

Per serving: 261 calories (35 percent from fat), 10 grams total fat (2 grams saturated), 6 milligrams cholesterol, 36 grams carbohydrates, 8 grams protein, 237 milligrams sodium, 8 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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