Coffee cake lightens up with a whole-wheat flour blend, siggi’s yogurt and fresh strawberries.
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 1 cup siggi’s Strawberry Non-Fat Yogurt
- 1½ cups all-purpose flour
- ½ cup whole-wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup, plus 3 tablespoons brown sugar, divided
- ½ teaspoon ground cinnamon
- ½ cup finely chopped walnuts
- 3 tablespoons butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sliced fresh strawberries
Preheat oven to 350°F. Coat 8-inch square cake pan with cooking spray. In a large bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and salt. In a small bowl, stir together 3 tablespoons brown sugar, cinnamon and walnuts and set aside. In another large bowl, beat together remaining ⅓ cup brown sugar and butter until fluffy and no sugar lumps remain. Add eggs, 1 at a time, to sugar and butter, and beat until fully combined. Beat in vanilla extract and yogurt. In two batches, add dry ingredients to wet ingredients and stir until just combined.
Spread half of batter into prepared pan. Sprinkle half of walnut mixture over the batter and top with sliced strawberries. Spread the rest of the batter into the pan and sprinkle remaining walnut mixture on top. Bake for 30 to 35 minutes, or until golden brown and cooked through. Let cool slightly, then remove from the pan and cool completely on a wire cooling rack. Slice into 12 2-inch squares. Serves 12.
Serving size: 1 piece
CALORIES 194; TOTAL FAT 7g; SAT. FAT 2g; CHOL. 36mg; SODIUM 231mg; CARB. 26g; FIBER 2g; SUGARS 9g; PROTEIN 6g