By Mayo Clinic Staff

Dietitian's tip:

The crumb topping is made with pecans, which are a good source of iron, potassium, zinc, copper and phosphorus.

Number of servings

Serves 10


    For the topping:

  1. 1/4 cup whole-wheat flour
  2. 1/2 cup packed brown sugar
  3. 1/4 cup chopped pecans
  4. 2 tablespoons trans-free margarine, melted
  5. For the cake:

  6. 3/4 cup all-purpose flour
  7. 3/4 cup whole-wheat flour
  8. 3/4 cup sugar
  9. 1 1/2 teaspoons baking powder
  10. 1/4 teaspoon baking soda
  11. 1 1/4 teaspoons vanilla
  12. 8 ounces fat-free sour cream
  13. 2 egg whites
  14. 4 tablespoons trans-free margarine
  15. 1 cup chopped fresh cranberries
  16. 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots


Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.

To prepare the topping, combine flour, brown sugar and chopped pecans in a small bowl. Pour in melted margarine. Mix well — it should look crumbly. Set aside.

In a large bowl, combine flour, sugar, baking powder and baking soda. Whisk to blend.

In a separate bowl, mix together vanilla, sour cream, egg whites and margarine. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture to sour cream mixture. Using a spoon, gently blend together until smooth.

Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.

Cut the coffeecake into 10 wedges and serve warm.

Nutritional analysis per serving

Serving size: 1 slice

  • Total fat 9 g
  • Calories 281
  • Protein 4 g
  • Cholesterol Trace
  • Total carbohydrate 50 g
  • Dietary fiber 3 g
  • Monounsaturated fat 4 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Sodium 198 mg
  • Added sugars 25 g
  • Total sugars 31 g
Oct. 25, 2019