Name: Reduced-Fat Crumb Coffee Cake
Total time: PLACEHOLDER
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 3/4 cup packed (5¼ ounces/149 grams) light brown sugar , divided; 1/2 cup (3½ ounces/99 grams) granulated sugar; 1/2 teaspoon table salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 4 tablespoons unsalted butter , melted and cooled slightly, divided; 1 cup low-fat sour cream , at room temperature; 1 large egg , at room temperature; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

Why This Recipe Works

When developing our Reduced-Fat Crumb Coffee Cake recipe, our goal was to reduce the amount of fat in classic coffee cake, without, of course, impacting its rich flavor. We combined light brown sugar and white sugar in the batter to keep the cake moist with a minimal amount of sugar. We substituted low-fat sour cream for the full-fat sour cream and a portion of the butter. The tangy flavor made it hard to tell that the cake is low fat. The food processor made the crumble quickly and brought the batter together in seconds.

Before You Begin

It's best to serve this cake the same day you make it; the crunchy crumb topping will soften if covered or stored for more than a day. Low-fat cakes are prone to toughness, especially if overmixed. Once the ingredients just come together, stop mixing. Low-fat cakes are also prone to dryness, especially if overbaked--even slightly. Pull the cake out of the oven just before you think it's done. Residual heat from the pan will finish the baking.

Instructions

Adjust oven rack to center position and heat oven to 350 degrees. Coat 8-inch-square pan with nonstick cooking spray.

Pulse flour, 1/2 cup brown sugar, granulated sugar, salt, baking powder, and baking soda in bowl of food processor until blended. With food processor running, add 3 tablespoons melted butter and blend until flour mixture looks sandy. Transfer 1/4 cup flour mixture to medium bowl and set aside. Add sour cream, egg, and vanilla to flour mixture in food processor. Pulse until mixture just comes together. Do not overmix. Using rubber spatula, scrape batter into prepared pan and smooth top.

Stir remaining 1/4 cup brown sugar and cinnamon into bowl with reserved flour mixture. Add remaining 1 tablespoon butter and toss gently with fork or hands until butter is evenly distributed, creating some larger pea-sized crumbs. Sprinkle crumb mixture evenly over batter.

Bake until crumbs are golden brown and toothpick inserted in center of cake comes out with a few crumbs attached, 30 to 35 minutes. Transfer to wire rack to cool. Serve warm or at room temperature.