Light Cinnamon Coffee Cake – Healthy Option

Our light cinnamon coffee cake is moist, crumbly, and every bit as delicious as the full-fat version of the beloved classic.

The Backstory: Is there anything more inviting than the smell of a freshly-baked cinnamon coffee cake? The aroma from this cake as it bakes in the oven is just incredible (it’s like being surrounded by autumn!) and best of all, it tastes as good as it smells. I love using a bundt pan for this cake. It delivers a beautiful, old-fashioned presentation and it makes it easy to slice nice, even portions. My recipe for light cinnamon coffee cake lightens up traditional coffee cakes with plain yogurt instead of sticks of butter to reduce the saturated fat and calories, but all you’ll notice is the warm, cinnamon-y taste. More of the Backstory after the recipe

Light Cinnamon Coffee Cake - Healthy Option

This perfect-anytime coffee take is velvety smooth and tastes like a bite of fall with every forkful. The warm cinnamon flavor is laced throughout the cake and in its delicious cinnamon-brown sugar topping.
Course Desserts
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 servings


For the Cake

  • 1 cup plain yogurt
  • 1 tsp. baking soda
  • 1/4 cup margarine, soft/tub, zero trans fat
  • 1 cup brown sugar, packed
  • 1 egg, extra large
  • 1 tsp. vanilla extract
  • 1 1/2 cups all-purpose white flour
  • 1/4 cup whole wheat flour
  • 2 tsp. baking powder

For the Topping

  • 1/2 cup brown sugar, packed
  • 1 tbsp. ground cinnamon


  1. Combine yogurt with baking soda. Mix well and set aside. (Note, the mixture will increase in volume).
  2. In a separate bowl, beat the margarine with the brown sugar until well-mixed. Add the eggs and vanilla and beat well for around 2 minutes.
  3. Stir together the flours and the baking powder. Add to the margarine-brown sugar mixture alternately with the yogurt mixture.
  4. Spread half the batter into the non-stick bundt pan or one sprayed with non-stick spray.
  5. Mix together the brown sugar and cinnamon for the topping mixture and sprinkle half of it on top of the batter in the pan.
  6. Cover with the remaining batter and sprinkle with the remaining topping.
  7. Bake at 350 degrees for 45 minutes or until cake tester comes out clean.
  8. Let cool for 20-25 minutes in pan, then invert and cut into 12 servings.

Recipe Notes


Nutrition Information Per Serving
Calories:  160
Total Fat: 1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 15mg
Protein: 3g
Carbohydrates: 36g
Sodium: 200mg
Fiber: 1g

…The Backstory continues: You can find more tasty recipes in my latest cookbook, Healthy Meals for Your Busy Life. In my new book, I’ve created a collection of delicious and satisfying meals from Poached Pears in Fruit Juice to Couscous and Chick-Pea Salad — that you can prepare in 30 minutes or less. I know you’ll love them and that they’ll leave you feeling full, satisfied, and happy that you’ve made healthful choices that don’t sacrifice on taste!


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Franceen Friefeld, RD., LD., P.H.Ec.

Franceen Friefeld, RD., LD., P.H.Ec.

Franceen is one of country's leading voices in nutrition and health with 30 + years of experience as a senior food management executive, author, speaker, and TV host. Fran's followers adore her because she believes you should be able to have your kugel and not feel guilty about it. Her recipes, humor, and realistic approach to enjoying food and cutting through the hype of fad diets and quick fixes are what make her approach to a balanced lifestyle loved by so many.
Franceen Friefeld, RD., LD., P.H.Ec.

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