Reduced-Fat Crumb Coffee Cake

Will it still taste good? From Cook’s Country

Has Kim tried this? No

2 c all-purpose flour

3/4 c packed light brown sugar

1/2 c granulated sugar

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

4 tbsp unsalted butter, melted and cooled slightly

1 c low-fat sour cream at room temperature

1 large egg, at room temperature

1 tsp vanilla extract

1 tsp cinnamon

Adjust oven rack to center and preheat to 350 degrees. Coat 8-inch square pan with nonstick cooking spray.

Pulse flour, 1/2 c brown sugar, white sugar, salt, baking powder and baking soda in a bowl of food processor until blended. With food processor running, add 3 tbsp melted butter and blend until flour mixture looks sandy. Transfer 1/4 c flour mixture to medium bowl and set aside. Add sour cream, egg, and vanilla to flour mixture in food processor. Pulse until mixture just comes together. Do not overmix. Using rubber spatula, scrape batter into prepared pan and smooth top.

Stir remaining 1/4 c brown sugar and cinnamon into bowl with reserved flour mixture. Add remaining 1 tbsp butter and toss gently with fork or hands until butter is evenly distributed, creating some larger pea-sized crumbs. Sprinkle crumb mixture evenly over batter.

Bake until crumbs are golden brown and toothpick inserted in center of cake comes out with a few crumbs attached, 30 to 35 minutes. Transfer to wire rack to cool. Serve warm or at room temperature.

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