Skinny Raspberry Crumb Coffee Cake

Serve this yummy treat as breakfast, dessert, or a snack!  And substitue other fruits for a twist!

Skinny Raspberry Crumb Coffee Cake

• 3/4 cup lowfat buttermilk
• 1/4 cup unsweetened applesauce
• 1/2 cup sugar
• 1 egg
• 1 egg white
• 1-1/2 cups flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 3 tbsp butter
• 1 cup fresh or frozen raspberries

Topping:

• 1/3 cup flour
• 2 Tbsp brown sugar
• 2 Tbsp sugar
• 2 Tbsp butter, melted

 

Preheat oven to 350 degrees and spray a 9″ square pan with cooking spray.  In a medium bowl, whisk together buttermilk, applesauce, sugar, egg and egg white.  In food processor, combine flour, baking powder and baking soda.  Add butter and pulse until crumbly.  (Alternately, you can cut in the butter by hand)  Place crumbly mixture in large bowl.  Add wet ingredients to dry ingredients.  Fold in raspberries and spread batter in prepared pan.

For topping, combine flour and sugars.  Stir in melted butter.  Sprinkle evenly over top of cake batter.  Bake for 25-30 minutes, ur until a toothpick  inserted in the center comes out clean.  Serve warm or at room temperature.