Weight Watchers Recipe of the Day: Grandma's Low Calorie Coffee Crumb Cake
(205 calories | 11 11 11 myWW *SmartPoints value per serving)
I made this luscious quick and easy coffee crumb cake recipe for breakfast this morning. I can't even begin to describe how wonderful it smelled while baking or how delicious it tasted warm from the oven.
I'm usually not so industrious or decadent first thing in the morning. But every now and then it's fun to indulge.
And having guests was the perfect excuse!
This coffee crumb cake recipe is a favorite. It's easy to make, quick to bake, and so satisfying served warm with coffee, fresh berries, and yogurt.
One friend commented that he hadn't had homemade coffee cake for decades.
Simple homemade coffee crumb cake may be old-fashioned, but I think it's worth bringing back, don't you?
Skinny on Grandma's Coffee Crumb Cake
This recipe calls for cinnamon for both the cake and crumb.
I opted to use Penzey's baking spice (a blend of cinnamon, mace, anise, and cardamom) instead.
I also used half white-wheat flour and half all-purpose, but feel free to use one hundred percent all-purpose if you prefer.
I think it would be tasty with half-oat flour (affiliate link) too.
How Many Calories in this Easy Homemade Coffee Cake?
According to my calculations, each serving has 205 calories and:
11 *SmartPoints (Green plan)
11 *SmartPoints (Blue plan)
11 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
Not bad for such a tasty indulgence and less than half the fat and calories of Starbuck's version which will set you back 440 calories and *18 Freestyle SmartPoints!
Please note, this is an old-fashioned recipe that might not appeal to modern tastebuds. Check out the comments before deciding whether or not to make it!!!
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Coffee Crumb Cake Recipe Variations:
I got these fun variation ideas from my old Betty Crocker (1978) cookbook...
Nutty Coffee Cake - Add ½ to 1 cup chopped walnuts or pecans to the streusel crumb topping.
Blueberry Coffee Cake - Fold 1 to 2 cups blueberries into the batter.
Orange Coffee Cake - Substitute ½ cup orange juice for ½ cup of the ilk. Beat in 2 to 3 tablespoons grated orange peel.
Raisin Spice Coffee Cake - Beat in ¼ teaspoon ground allspice and ¼ teaspoon ground nutmeg and stir in ½ cup raisins
Chocolate Chip Coffee Cake - Stir in 1 cup mini chocolate chips
Peanut Butter and Jelly Coffee Cake - Substitute crunchy peanut butter for the margarine. After sprinkling with the remaining crumb topping, drop ¼ cup grape jelly by teaspoonfuls onto the top.
Watch Stephanie Jaworski of JoyOfBaking.com make her own version of coffee cake:
Additional Thoughts About This Recipe
As a recipe geek, I've done a little more research into this recipe, mostly because of the comments received.
As I mentioned above, I loved this cake. So did everyone I served it to. But tastes are different. I don't like really sweets that are too sweet 🙂
I was more concerned about why this recipe seemed to work fine for me and some commenters, but was deemed a terrible fail for others.
Baking, of course, requires much more precision than cooking and can be tricky for many.
Like most anything in life, baking takes practice to master and some of our greatest lessons come from our mistakes. It's certainly been the case for me.
I have double checked the ingredient amounts and they are correct.
In fact, my digging helped me uncover that Bittman's recipe, was very similar to the recipe for Streusel Coffee Cake in my old Betty Crocker cookbook (affiliate link), circa 1978.
He played with the sugar ratios between crumb and cake left out the nuts in the streusel 🙂 He also called upon an older approach to mixing the cake batter.
I have adjusted this back to what Betty suggested in 1978 - put everything in a bowl and beat with an electric mixer (affiliate link) for 2 minutes, which is much easier than what Bittman suggested.
This is definitely an old fashioned recipe that might not work for younger tastes.
If you like this quick and easy recipe for Grandma's Coffee Crumb Cake, be sure to check out some of my other Weight Watchers friendly recipes including Simple Blueberry Crumb Cake, Slow Cooker Apple Cake, Easy Crock Pot Pumpkin Crumb Cake, Slow Cooker Cranberry Apple Cake and Mom's Quick Lunch Box Cake
If you've made this Coffee Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Grandma's Coffee Crumb Cake Recipe
For the Crumb Topping:
- 3 tablespoons all-purpose flour
- ¼ cup sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, cut into small pieces
For the Coffee Cake:
- 1 cup white wheat flour (King Arthur)
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons butter, softened
- 1 egg
- 1 cup milk
- Preheat the oven to 375F degrees. Grease a 9-inch square baking pan.
- In a small bowl, blend the streusel crumb topping ingredients together, working the butter into the flour until well incorporated, and set aside.
- In large bowl with an electric mixer on low speed, beat all flour, sugar, cinnamon, baking powder, salt, butter, egg and milk for 30 seconds.
- Increase the speed to medium and continue to beat, scraping down the sides of the bowl if necessary, until well blended.
- Spread half the batter into the prepared pan and spread half the crumb topping over it. Cover with the remaining batter and then the rest of the topping.
- Bake for about 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 15-20 minutes before serving.
Source: adapted from How to Cook Everything: The Basics, by Mark Bittman and Betty Crocker circa 1978.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like Grandma's Old-Fashioned Coffee Crumb Cake:
- Low Fat Cinnamon Streusel Coffee Cake
- Mixed Berry Whole Wheat Coffee Cake
- Orange Pineapple Muffin Cake
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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Thank you for the wonderful recipe, I just made the cake and it was delicious! I put strawberries on top with some powdered sugar and served with tea and milk, so fabulous!
Is the cake batter supposed to be really thick or did I do something wrong?
Yes, the batter is really thick.
This one is definitely NOT a keeper. Dough too thick and sticky to easily work with and even the streusel does not add any sweetness. Crumbly, yes. Good, no...tasted like stale bread.
Sorry you didn't like it Carol. We enjoyed it warm from the oven and thought it was delicious. Everyone's tastes are different!
I hate to hear that their was a bad review of this coffee cake. I was skeptical because of that review, but thankfully I did not read the review until after I had bought the ingredients. I made this for my daughter's 14th birthday breakfast, with her 5 teen friends. It was a hit. Two of the girls went back for seconds. The dough was thick, but for the top layer I dropped the dough by tablespoons,(with a pampered chef "scooper") then dipped my spoon in sugar so the spoon did not stick to the spoon so much and just worked it until it was mostly spread out. It is a drier coffee, but it is suppose to be that way. I do not want real cake for breakfast. I did add pecans and it was lovely! Thanks for this recipe. We all do have different taste buds, but I am one picky eater.
Thanks for taking the time to write such a lovely, detailed comment! We do all have different taste buds, you are so right. And I've been doing the Weight Watchers thing for so many years now that what I like now is different than several years ago! Many things that others like I find WAY TOO SWEET! And since I'm sugar sensitive, I don't want real cake for breakfast either. Glad it was a hit for your daughter's 14th birthday breakfast with her friends.
PS We ate it warm also. I made it the night before, and put it in the oven at 350 for about 7 minutes to warm it the next morning. It really does need to be eaten warm. I am eating a piece now for my midnight snack!
Thanks, Christina!! Glad you enjoyed it. We did too 🙂
Does this really got a 9x13?! I barely got it into a 9x9!?
Hi Vanessa. The recipe says to use a 9-inch square (9x9) pan, NOT 9x13.
Great recipe! I did not have a 9X9 pan, so I used a bread loaf pan. It turned out great!
FYI I had to bake it for about 40 or so minutes because I used a smaller pan. I will definitely use this recipe again!
Thanks for letting me know Liz!! So glad you liked it 🙂
I made these today.My 2 daughters and 4 grand babies devoured the whole pan.I'd say they were a hit.
Glad you like them Bette!
Can we freeze this cake?
I really like this coffee crumb cake because like you, I don't like my sweets overly sweet.
Hi just wondering why it's call coffee crumb cake but no coffee goes into it. Where and how much coffee could be added please, as this would appeal of it tasted a little of coffee.
Hi Karen, thanks for the question. Here in the states, "coffee cakes" refer to sweet cakes that are often eaten for breakfast or with coffee. It doesn't mean they actually contain the flavor of coffee. Sorry for the confusion.