By Mayo Clinic Staff

Dietitian's tip:

This coffeecake has a crumb topping made with pecans, which are good sources of iron, potassium, zinc, copper and phosphorus. Coffeecakes are best served warm.

Number of servings

Serves 10


    For the topping

  1. 1/4 cup all-purpose (plain) flour
  2. 1/2 cup packed brown sugar
  3. 1/4 cup chopped pecans
  4. 2 tablespoons trans fat-free margarine, melted
  5. For the batter

  6. 3/4 cup all-purpose (plain) 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 fat-free margarine
  15. 1 cup chopped fresh cranberries
  16. 1/2 cup chopped dried fruits, such as raisins, pineapple, apples and apricots


Preheat 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 cranberries and dried fruit. Spread the remaining batter over the cranberries and dried 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 297
  • Protein 5 g
  • Cholesterol 4 mg
  • Total carbohydrate 49 g
  • Dietary fiber 3 g
  • Monounsaturated fat 3 g
  • Saturated fat 2 g
  • Trans fat Trace
  • Sodium 193 mg
  • Added sugars 22 g
April 17, 2014