Lighter Coffee Cake with Yogurt, Pecans, and Raisins
½ cup chopped pecans
¼ cup white sugar
¼ cup brown sugar
1 serving nonstick cooking spray
1 cup brown sugar
3 tablespoons unsweetened applesauce
3 tablespoons coconut oil
2 tablespoons butter
1 cup nonfat plain Greek yogurt
⅓ cup light sour cream
2 teaspoons baking soda
1 cup all-purpose flour
1 cup whole wheat flour
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 cup seedless raisins
2 teaspoons ground cinnamon
Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.
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