Serves 12

This rich-tasting coffeecake doesn't rise very high (about like brownies), but it's loaded with sweetness and moisture from ground fruit and nuts. Hard to believe it contains only three tablespoons of oil and two tablespoons of granulated sugar.

Per serving: 161 calories, 3.9g protein, 22.4g carbohydrate, 3.2g dietary fiber, 7.3g total fat (0.7g saturated fat), 1mg cholesterol, 125mg sodium, Carbohydrate choices: 1.5


  • 1 small thin-skinned orange, cut in half
  • 1 cup pitted prunes (about 15)
  • ¼ cup finely chopped walnuts
  • 1 cup whole-wheat pastry flour
  • ¼ cup Splenda®
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup lowfat buttermilk
  • 3 large egg whites
  • 3 tablespoons canola oil

For the topping:

  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ cup finely chopped walnuts

MAKE THE CAKE: Preheat the oven to 350°F. Coat an 8-inch-square pan with nonstick spray.

REMOVE the seeds from one orange half. (Reserve the other half for the topping.) Chop it coarsely; then place it in a food processor, peel and all, with the prunes and nuts. Process until finely ground.

MEASURE the flour, Splenda®, cinnamon, ginger, baking soda, and salt into the bowl of an electric mixer. Beat at low speed until blended. Add the buttermilk, egg whites, and oil. Beat at low speed until the dry ingredients are moistened; then beat at medium speed for 3 minutes.

STIR in the ground fruit and nuts by hand. Spread the batter evenly in the prepared cake pan. Bake for 25 to 30 minutes, until a toothpick inserted near the center comes out clean.

MAKE THE TOPPING: Stir together the sugar and cinnamon to blend. Stir in the nuts. Evenly squeeze the juice from the reserved orange half over the warm cake; allow it to soak in. Sprinkle the topping over the damp surface of the cake. Serve warm or at room temperature.