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Persimmon Streusel Cake
Persimmon Streusel Cake
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From: Diabetic Living Magazine
Whole-wheat flour and wheat germ are in both the cake and the topping of this heart-healthy dessert. If persimmons aren't available, use plums instead.
- By: Diabetic Living Magazine
Ingredients 20 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
- Streusel Topping
- 3 tablespoons sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons whole-wheat pastry flour
- 2 tablespoons toasted wheat germ
- ½ teaspoon pumpkin pie spice or apple pie spice
- 1 tablespoon butter, melted
- Persimmon Cake
- Nonstick cooking spray
- 1¼ cups all-purpose flour
- ¾ cup whole-wheat pastry flour
- 2 tablespoons toasted wheat germ
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice or apple pie spice
- ¼ teaspoon salt
- ¾ cup sugar
- ⅓ cup cooking oil
- ¼ cup refrigerated or frozen egg product, thawed or 1 egg
- 1 teaspoon vanilla
- 1 cup fat-free milk
- 3 medium fresh persimmons or 6 plums, pitted and chopped (2½ to 3 cups) (see Tip)
- Frozen light whipped dessert topping, thawed (optional)
Preparation
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Prep
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Ready In
- To prepare Streusel Topping: In a small bowl, combine sugar, all-purpose flour, whole wheat pastry flour, wheat germ, and pumpkin pie spice. Stir in butter.
- To prepare Persimmon Cake: Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set pan aside. In a medium bowl, combine all-purpose flour, whole-wheat pastry flour, wheat germ, baking powder, pumpkin pie spice or apple pie spice, and salt; set aside.
- In a large bowl, combine sugar and oil; beat with an electric mixer on medium speed until combined. Add egg and vanilla to sugar mixture; beat on medium speed about 1 minute or until creamy, scraping side of bowl occasionally. Stir in milk. Using a wooden spoon, stir flour mixture into egg mixture. Pour batter into the prepared pan. Arrange chopped persimmons or plums over batter. Sprinkle Streusel Topping over fruit.
- Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool, cut into squares, with dessert topping, if desired.
- Tip: Leaving the peel on the persimmons or plums adds fiber to this luscious coffee cake.
- Serving size: 1 square
- Per serving: 148 calories; 5 g fat(1 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 29 mcg folate; 2 mg cholesterol; 10 g sugars; 577 IU vitamin A; 2 mg vitamin C; 25 mg calcium; 1 mg iron; 69 mg sodium; 76 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1½ other carbohydrate, ½ fat
