So once again I have a confession to make. This past Christmas my mom came over with this coffee cake that she had received as a gift from her boss at work. He got everyone in her office, plus all of their clients one of these coffee cakes. Now... generally I'm not the hugest fan of coffee cake. it's too crumbly and dry for me. However, this coffee cake... holy moly! It was decadent, buttery, and just the perfect amount of sweet. Yum!

I had that cafe from breakfast and dessert for a couple of days. You know, I'm all about plotting yourself those occasional treats. The coffee cake was made by a local Texas bakery which I intend to visit one day since it's only about an hour away. Though I might have to be dragged out by my hair kicking and screaming along the way. Haha.

Until then, I've decided to take the next best approach in baking up my own coffee cake. So... I did what any woman in my position would do... I scoured the web for a similar recipe since I know the one I had was full of walnuts, butter and sour cream.

I did manage to find one that looked to be exactly what I was looking for but of course I wanted to up the game a bit and lighten this bad boy up as much as I could without sacrificing it's amazing texture or flavor.

Um... guys? Wow. I mean... I'm honestly a little scared at how amazing this coffee cake turned out. I'm always scared to 'skinny' baking recipes because baking is such a fine science and art that it's hard to tell if something will work out the way you intend for it to or not. But this? Wow.

No one will ever be able to guess that this is a lightened up version of it's heavier brethren. No one. And I bet if I were to package this up just right that I could even fool my mom into thinking this was the real deal.

Lightened Up Coffee Cake
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Slice • Calories: 251.4 • Fat: 8.4 g • Saturated Fat: 1.6 • Carb: 38.3 g • Fiber: 2.3 g • Protein: 7.6 g • Sugar: 20.3 g • Sodium: 399.5 mg

Ingredients:
Crumble:
1/2 C. Sugar
1/4 C. Natural Sweetener
1 Tbsp. Ground Cinnamon
3/4 C. Chopped Pecans

Cake:
2 C. All-Purpose Flour
1 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Baking Soda
1 Tsp. Salt
3/4 C. Light Butter, Softened
1 C. Sugar
1/4 C. Natural Sweetener
3 Whole Large Eggs
1 1/2 Tsp. Vanilla Extract
1 1/2 C. Plain Fat Free Greek Yogurt

Directions:
Preheat the oven to 350 degrees F., and lightly coat the inside of a 10" bundt pan with non-stick baking spray; set aside..

In a small bowl combine the 1/2 C. Sugar, 1/4 C. Natural Sweetener, 1 Tbsp. Ground Cinnamon,  and 3/4 C. Chopped Pecans ingredients. Set aside.

In a medium bowl whisk to combine 2 C. All-Purpose Flour, 1 C. Whole Wheat White Flour, 1 1/2 Tsp. Baking Powder, 1 1/2 Tsp. Baking Soda, and 1 Tsp. Salt.

Beat together the 3/4 C. Light Butter, 1 C. Sugar, and 1/4 C. Natural Sweetener in a large bowl until fluffy.

Add in the 3 eggs one at a time; beating until smooth and creamy, followed by the 1 1/2 Tsp. vanilla.

Using a wooden spoon, alternately add in the dry mixed ingredients and the greek yogurt to the creamy mixture until smooth.

Add half of the batter into the prepared bundt pan and spread it out. Top the batter with 3/4 of the crumble topping and cover with the batter, followed by the remaining crumble topping to layer.

Place the pan into the oven to bake for about 60-65 minutes or until an inserted toothpick comes out clean.

After cooking for about 50 minutes you may want to check in on it and cover loosely with foil to keep the top from browning too much.

Once done, remove from the oven and allow to cool completely before removing from the pan and slicing into 16 portions.

Enjoy!