Indulge in a guilt-free pleasure with this lighter take on the classic coffee cake. Bursting with the natural sweetness of applesauce and the nutty crunch of pecans, every slice is a delightful experience perfect for breakfast, brunch, or a sweet afternoon treat.

Follow The Directions

01

Step

In a small bowl, stir together the chopped pecans, white sugar, and brown sugar for the pecan topping. Set aside. (5 minutes)

02

Step

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as a Bundt® pan) with nonstick cooking spray. (5 minutes)

03

Step

In a large bowl, combine the brown sugar, applesauce, coconut oil, and softened butter for the coffee cake. Mix with a spatula until the butter is almost completely mixed in, leaving some small chunks for added texture. Mix in the Greek yogurt, sour cream, and 1 teaspoon of baking soda. Add the all-purpose flour, whole wheat flour, beaten eggs, vanilla extract, baking powder, the remaining 1 teaspoon of baking soda, and salt. Stir until the batter is well mixed and a light brown color. Stir in the seedless raisins until evenly distributed throughout the batter; the batter will be thick. (20 minutes)

04

Step

Scoop half of the batter into the prepared pan, smoothing it out evenly to create a flat layer. Sprinkle with half of the pecan topping. Repeat with the remaining batter and pecan topping. (10 minutes)

05

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45 to 48 minutes. (45-48 minutes)

06

Step

Cool the cake on a wire rack for 5 minutes. Invert the cake onto a cooling rack and then carefully flip it so that the sugary pecan-topped side remains on top. Serve warm and enjoy! (10 minutes)