Cinnamon Crumb Cake

Name: Cinnamon Crumb Cake
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 1/4 cups flour, divided; 2 teaspoons baking powder; 1 pinch salt; 1/2 cup Splenda no calorie sweetener; 2 teaspoons ground cinnamon, divided; 2 tablespoons butter, divided; 1/3 cup nonfat Greek yogurt; 1 large egg; 1/3 cup unsweetened cashew milk (or milk of choice); 1 tablespoon brown sugar

Have you ever had a slice of Panera’s cinnamon crumb cake?! So good! But a slice of that is 24 Weight Watchers points, and basically a whole day of points for me.

When I think back to the way I used to eat, it was no wonder why I got so big. I would eat a big banana muffin on the train to work. At around 10:30 my co-worker and I would go to Panera and get coffee and each get a slice of the crumb cake. Lunch was McDonald’s. Dinner would be frozen pizza and french fries. And after Hannah went to bed I’d usually eat a couple big scoops of ice cream. I probably ate a weeks worth of points in one day!

While my version isn’t as decadent as that version, this is still really delicious and will cure that coffee cake jones. I use Wilton 4 inch mini cake pans that I found at Bed Bath and Beyond years ago.

Here is a link for some similar pans if you are interested.

Ingredients needed for cinnamon crumb cake:

flour (I used all-purpose)
baking powder
salt
Splenda (or any non-calorie sweetener)
cinnamon
butter (you can use light butter if you prefer to reduce the points)
non-fat Greek yogurt (can you have a WW recipe without yogurt?!)
egg
milk (I used unsweetened cashew milk)
brown sugar

Cinnamon Crumb Cake

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

While this version isn't as decadent as Panera's coffee crumb cake, this will cure your coffee cake jones for 1/3 of the WW points.

Ingredients

1 1/4 cups flour, divided
2 teaspoons baking powder
1 pinch salt
1/2 cup Splenda no calorie sweetener
2 teaspoons ground cinnamon, divided
2 tablespoons butter, divided
1/3 cup nonfat Greek yogurt
1 large egg
1/3 cup unsweetened cashew milk (or milk of choice)
1 tablespoon brown sugar

Instructions

Preheat your oven to 350°F (175°C). Spray the cake pans with avocado oil spray

Prepare the Crumb Topping:
In a small bowl, combine 1/4 cup flour, 2 tablespoons Splenda, 1/2 teaspoon ground cinnamon, and 1 tablespoon melted butter. Mix until crumbly and set aside.

Prepare the Cake Batter:
In a medium bowl, whisk together 1 cup of flour, baking powder, and a pinch of salt.
In another bowl, cream together 1 tablespoon of butter and 1/2 cup of Splenda until light and fluffy.
Add the Greek yogurt and egg to the butter mixture, mixing well.
Gradually add the dry ingredients to the wet ingredients, alternating with the cashew milk. Begin and end with the dry ingredients, mixing until just combined.

Add Crumb Topping:
Sprinkle the prepared crumb topping evenly over the top layer of batter.

Bake:
Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve:
Allow the coffee crumb cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

Notes

As of the date of this publication, each mini crumb cake is 8 WW points. Click here for the WW tracker. You could reduce the points by using light butter instead of regular butter.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 348mgCarbohydrates: 40gFiber: 2gSugar: 8gProtein: 7g