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.

Ingredients 20 servings

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Original recipe yields 20 servings
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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

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • 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:
  • Exchanges: 1½ other carbohydrate, ½ fat

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