I've hesitated posting a low fat coffee cake recipe. My philosophy on baked goods is "If you have to ask, you can't afford it." I say this as someone who has lost 50lbs in a year. I'm not trying to be flip, but the ugly truth is that you need some fat in baked goods to make them taste good. Nevertheless, I realize that others might count calories and fat grams. I've done a couple of things to try to retain the taste and texture: (1) I've substituted oat flour for some of the wheat flour as oat flour contains more fat; (2) I've added spices and orange zest for flavor. There is no icing or crumb topping on this cake...only chopped apples with cinnamon sugar.
Today, I decided to make a simple, not-too-sweet coffee cake with coconut. I don't bake with coconut nearly enough and that needs to change. In my opinion, the coconut gives this plain old simple vanilla coffee cake an added flair and extra sweetness. That's why I called it Coconut Coffee Cake instead of Plain Ol' Vanilla. ☺
It's almost a requirement at our house to slather butter and honey on the cornbread. When I came across the recipe for a peach cornbread coffee cake, I knew I wanted to try it. But, I'm not a huge peach fan. I mean, I can take 'em or leave 'em, and I definitely didn't want to used canned pie filling. The result: sauteed apples as a substitute for the peaches. I like apples and I like cornbread. I hope you will, too.
