Sometimes You Feel Like a Nut

Nuts are high in fat. But they’re also high in fiber and potassium and therefore should not be disregarded altogether.

In this cake, a few hazelnuts go a long way. We roast the nuts to heighten their flavor and aroma. And instead of sour cream, we use light peach yogurt to add moistness to the coffee cake. It’s a terrific sweet for your mid-morning coffee or afternoon tea.

HAZELNUT CRUMB COFFEE CAKE

1/2 cup hazelnuts

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup sugar

1/2 teaspoon salt

1 egg yolk

1/3 cup light corn syrup

1 (6-ounce) carton light peach yogurt

1 teaspoon vanilla

3 egg whites

Crumb Topping

Additional peach yogurt, optional

Set hazelnuts on baking sheet and roast at 350 degrees 5 to 10 minutes. Remove from oven, place nuts in kitchen towel and rub back and forth to remove skins.

Coarsely grind nuts in food processor. Reserve 1 tablespoon ground nuts for Crumb Topping. Set aside 3 to 4 tablespoons ground nuts for cake. Save any remaining nuts for another use.

Sift flour, baking powder, baking soda, 1/4 cup sugar and salt into small mixer bowl. Make well in center and add egg yolk, corn syrup, peach yogurt and vanilla.

Beat egg whites until frothy. Slowly add remaining 1/4 cup sugar, beating until soft smooth peaks form.

Without removing beaters, beat flour mixture at lowest speed just until blended. Slowly beat in 1/3 of whites. Using rubber spatula, fold another 1/3 of whites into batter until blended. Gently fold in remaining beaten whites and hazelnuts.

Pour batter into 10-inch tube pan. Sprinkle evenly with Crumb Topping. Bake at 350 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cover top with foil, if browning too fast. Cool pan on rack 10 minutes. Serve warm or at room temperature with more peach yogurt. Makes 12 servings.

Each serving contains about:

204 calories; 165 mg sodium; 26 mg cholesterol; 6 grams fat; 35 grams carbohydrates; 4 grams protein; 0.3 gram fiber.

Crumb Topping

1/4 cup flour

1 tablespoon soft butter

2 tablespoons sugar

1 tablespoon corn syrup

1 tablespoon reserved coarsely ground roasted hazelnuts

1/2 teaspoon vanilla

Combine flour, butter, sugar, corn syrup, hazelnuts and vanilla. Mix until crumb-like.