This is my Grandmother’s original recipe for cherry coffee cake. This coffee cake is prepared with egg substitutes, skim milk, and margarine to help save on fat and calories.
You don’t have to prepare everything laden with butter, heavy cream, and eggs to have a delicious dessert. You can make a few simple swaps in a recipe and still have a very tasty dish. My Grandmother was highly concerned about fat and calories, and she loved to bake. I love that she had a knack for preparing lighter recipes that didn’t make you feel like you were in purgatory when ate them.
Light Cherry Coffee Cake
You can enjoy a lighter version of the coffee cake, it still retains all of the great flavors.
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon divided use
- 6 tablespoons butter divided use
- 1 cup sugar divided use
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup skim milk
- 21 ounces cherry pie filling
- 1 teaspoon water
In medium bowl, combine 1 3/4 cup flour, baking powder, and 1 teaspoon of cinnamon; set aside. In large bowl, with electric mixer on high speed, beat 5 tablespoons margarine and 3/4 cup sugar until creamy. Blend in egg substitute and vanilla. On low speed, gradually add flour mixture alternating with milk until well combined. Spread batter into greased 9-inch spring form pan; spoon cherry pie filling over batter.
Bake at 350 degrees for 40 minutes. Meanwhile, combine remaining flour, sugar, and cinnamon. Cut in remaining margarine until mixture resembles coarse crumbs; stir in water. Sprinkle over top of coffee cake in oven. Bake 15 to 20 minutes more or until toothpick inserted in center comes out clean. Cool in pan or wire rack for 25 minutes. Remove outside ring of pan; serve warm or at room temperature.