Fruity Pebbles "Funfetti" Coffee Cake
My family loves this moist crumb-topped breakfast cake filled with spices — and my grandpa’s secret ingredient! I lightened up my grandpa's original recipe with a few simple swaps. This version still has the same irresistible flavors, and it’s just as easy to make! It can be eaten warm or cold (but my mom would suggest warming it up and adding a little butter on top!). Leftover coffee cake should keep for at least four days if stored in an airtight container in the refrigerator.
Ingredients
FOR THE STREUSEL
- 3 tbsp (45g) all-purpose flour (measured like this)
- 2 tbsp (24g) light brown sugar
- ¼ tsp ground cinnamon
- 1 tbsp (14g) butter, cold and cubed
FOR THE CAKE
- 1¼ cups (150g) all-purpose flour (measured like this)
- ½ cup (60g) whole wheat flour (measured like this)
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp (24g) unsalted butter, softened
- ¾ cup (144g) light brown sugar
- 2 tbsp (30g) plain nonfat Greek yogurt
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup + 2 tbsp (150mL) nonfat milk
- ⅓ cup (12g) Fruity Pebbles cereal
Instructions
- Preheat the oven to 350°F, and coat an 8”-square baking pan with nonstick cooking spray.
- To prepare the streusel, stir together the flour, brown sugar, and cinnamon in a small bowl. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles a coarse meal. Set aside.
- To prepare the cake, whisk together the all-purpose flour and next 6 ingredients (through ground cloves) in a medium bowl. In a large bowl, cream the butter and sugar until light and fluffy. Add in the yogurt, egg, and vanilla, mixing well. Alternate between adding the flour mixture and milk, beginning and ending with the flour, mixing just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the Fruity Pebbles.
- Spread the batter into the prepared pan, and evenly sprinkle the streusel topping on top. (The streusel typically clumps a LOT, so break it up into really small pieces as you go!) Bake at 350°F for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few dry crumbs attached. Cool in the pan for at least 10 minutes before slicing and serving.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's really important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your cake dry, instead of soft and moist.
FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. (I haven't tried substituting anything for the all-purpose flour yet, but I'll update the recipe once I do!)
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
FRUITY PEBBLES NOTE + ALTERNATIVE: Fruity Pebbles is an American breakfast cereal. It's my family's favorite way to make this coffee cake!
If you prefer, raisins may be substituted for the Fruity Pebbles for a more traditional coffee cake. I highly recommend hydrating your raisins first. It makes them really plump and juicy! To do so, add the raisins to a microwave-safe bowl, cover them with water, and cover the top of the bowl with a lid or plastic wrap. Microwave on high for 1 minute. Let the raisins sit for 10-15 minutes (or while you measure and mix together the rest of the ingredients). Thoroughly drain the excess liquid before folding them into the batter.
HOW TO STORE: Store in an airtight container in the refrigerator. It should last for at least four days (if not longer!). I highly recommend reheating individual slices in the microwave briefly before eating. I love what it does to their taste and texture!
{low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.