Description
This Healthy Sour Cream Coffee Cake has all the cozy flavor of the classic, but with better-for-you ingredients. Made with Greek yogurt or light sour cream, whole wheat flour, and less sugar, it’s still moist, rich, and layered with a cinnamon-streusel swirl that’s impossible to resist.
Ingredients
Units
Scale
- For the Cake:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup light sour cream or plain Greek yogurt
- 1/3 cup avocado oil or melted coconut oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl & Topping:
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon cinnamon
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Lightly grease an 8×8 or 9×9 inch baking pan.
- Mix Dry Ingredients:
- In a large bowl, whisk flours, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk sugar, eggs, sour cream (or yogurt), oil, applesauce, and vanilla until smooth.
- Combine & Layer:
- Add wet to dry and mix until just combined.
- Pour half the batter into the pan. Sprinkle half the cinnamon-sugar mixture. Repeat with remaining batter and swirl the rest of the cinnamon mix on top. Add nuts if using.
- Bake:
- Bake 30–35 minutes, or until a toothpick comes out clean. Cool before slicing.
Notes
- Use all Greek yogurt for a higher-protein version.
- Add a drizzle of light glaze (powdered sugar + milk) for extra sweetness.
- Can be made dairy-free with non-dairy yogurt and oil.
Nutrition
- Calories: 220 kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
