Brunch YUMM! Orange-Walnut Coffee Cake #fitfam

It’s Brunch Time! Delicious Orange-Walnut Coffee Cake is moist and full of flavor and did I mentionYUMM!? Rich flavor and creamy drizzle make a sweet decadent brunch with a lot less fat!



  • 1 cup pitted whole dates
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1/4 cup fresh orange juice


  • 9 1/4 ounces (about 2 1/8 cups) whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 2/3 cup plain 2% reduced-fat Greek yogurt
  • 2/3 cup packed light brown sugar
  • 2/3 cup extra-virgin olive oil
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1/2 cup chopped walnuts


  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon orange zest
  • 1 tablespoon fresh orange juice



  1. Prepare the filling: Place dates in a small bowl; add hot water to cover. Let stand until softened, about 30 minutes; drain.
  2. Place drained dates, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1/8 teaspoon salt in a food processor. With processor running, add 1/4 cup orange juice, 1 tablespoon at a time, until smooth.
  3. Prepare the cake: Preheat oven to 350°F. Stir together flour, baking powder, baking soda, 1/2 teaspoon cinnamon, cardamom, and 1/4 teaspoon salt in a medium bowl.
  4. Stir together 2/3 cup yogurt, brown sugar, oil, eggs, 1 tablespoon zest, 1/2 cup juice, and 1 teaspoon vanilla in a separate bowl. Stir yogurt mixture into flour mixture.
  5. Coat a 12-cup Bundt pan with cooking spray. Set aside 1 1/2 cups batter. Pour remaining batter into prepared pan. Spoon filling over batter; use the back of a spoon to spread evenly. Sprinkle walnuts over date mixture. Pour 1 1/2 cups reserved batter over walnuts. Bake at 350°F until a wooden pick inserted in center comes out clean, about 30 minutes. Cool in pan on a wire rack 10 minutes; invert cake onto rack, and cool completely.
  6. Prepare the glaze: Whisk together 1/4 cup yogurt, powdered sugar, 1/2 teaspoon zest, and 1 tablespoon juice in a medium bowl. Spread glaze over cake. (recipe:



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