Recipes Desserts Nut Dessert Recipes Pecan Dessert Recipes Lighter Coffee Cake with Yogurt, Pecans, and Raisins 5.0 (1) 1 Review 2 Photos I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days. Submitted by DinaLaChef Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 45 mins Additional Time: 5 mins Total Time: 1 hr 15 mins Servings: 12 Yield: 1 Bundt(R) cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Pecan Topping: ½ cup chopped pecans ¼ cup white sugar ¼ cup brown sugar Coffee Cake: 1 serving nonstick cooking spray 1 cup brown sugar 3 tablespoons unsweetened applesauce 3 tablespoons coconut oil 2 tablespoons butter, softened 1 cup nonfat plain Greek yogurt ⅓ cup light sour cream 2 teaspoons baking soda 1 cup all-purpose flour 1 cup whole wheat flour 2 large eggs, beaten 1 teaspoon vanilla extract 1 teaspoon baking powder ½ teaspoon salt 1 cup seedless raisins 2 teaspoons ground cinnamon Directions Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray. Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick. Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm. I Made It Print Nutrition Facts (per serving) 341 Calories 12g Fat 55g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 341 % Daily Value * Total Fat 12g 16% Saturated Fat 6g 31% Cholesterol 43mg 14% Sodium 395mg 17% Total Carbohydrate 55g 20% Dietary Fiber 3g 10% Total Sugars 36g Protein 6g 11% Vitamin C 1mg 1% Calcium 73mg 6% Iron 2mg 9% Potassium 229mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.