Lighter Coffee Cake with Yogurt, Pecans, and Raisins

Name: Lighter Coffee Cake with Yogurt, Pecans, and Raisins
Total time: 75
Yield: 12
Ingredients: ½ cup chopped pecans; ¼ cup white sugar; ¼ cup brown sugar; Coffee Cake:; 1 serving nonstick cooking spray; 1 cup brown sugar; 3 tablespoons unsweetened applesauce; 3 tablespoons coconut oil; 2 tablespoons butter, softened; 1 cup nonfat plain Greek yogurt; ⅓ cup light sour cream; 2 teaspoons baking soda; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup seedless raisins; 2 teaspoons ground cinnamon

Recipe by DinaLaChef from allrecipes.com

Breakfast,Dessert 1 Hr. 15 Mins.

Ingredients

12 servings

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½ cup chopped pecans
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¼ cup white sugar
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¼ cup brown sugar
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Coffee Cake:
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1 serving nonstick cooking spray
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1 cup brown sugar
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3 tablespoons unsweetened applesauce
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3 tablespoons coconut oil
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2 tablespoons butter, softened
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1 cup nonfat plain Greek yogurt

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⅓ cup light sour cream
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2 teaspoons baking soda
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1 cup all-purpose flour
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1 cup whole wheat flour
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2 large eggs, beaten
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup seedless raisins
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2 teaspoons ground cinnamon

Instructions

Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.