Bundt Coffee Cake(Low-Fat Cake)
A moist, low-fat Bundt coffee cake featuring vanilla and cinnamon flavors, topped with nuts and powdered sugar, perfect for breakfast, brunch, or dessert gatherings.
Ingredients
Instructions
- Mix all ingredients and beat for 8 minutes at medium speed.
- Pour half of the batter into a Bundt pan sprayed with Pam.
- Cover the batter with sugar, cinnamon, and chopped nuts.
- Add the remaining batter on top and sprinkle with cinnamon and sugar.
- Bake at 350°F (175°C) for 45 minutes to 1 hour.
- Dust with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or almond extract along with the butternut flavoring. You can also use Greek yogurt instead of lite sour cream for added protein. If you prefer a denser cake, substitute half of the cake mix with whole wheat flour. Ensure all ingredients are at room temperature for the best mixing results.
Serving Suggestions
Serve this cake warm for a delightful treat, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea. For a more indulgent experience, consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It's also a great addition to brunch menus, complementing dishes like Cheese Omelet With Herbed Mushroom Sauce.
Storage & Reheating
Store any leftover Bundt coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or cover and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Coffee Cake(Low-Fat Cake) contains roughly 165 calories, with 3g protein, 34g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 530mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Absolutely! You can experiment with different flavors such as chocolate or lemon cake mix for a unique twist. Just keep in mind that this may alter the overall flavor profile of the cake, so choose a flavor that complements your desired taste.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix. Be sure to check that the pudding mix is also gluten-free. You may need to adjust the baking time slightly, so keep an eye on the cake as it bakes.
What can I use instead of eggs?
If you're looking to make this cake egg-free, you can substitute each egg with 1/4 cup of applesauce or mashed bananas. Alternatively, you can use a commercial egg replacer following the package instructions. This will help maintain the moisture and texture of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).