This is my cake that won a prize for “Cutting the Calories” on the “Good Morning America” program. Mrs. Helen Nichols of Nahant, Massachusetts gave me the original recipe in 1962. Her recipe was a sour cream coffee cake made with a stick of butter, whole eggs and one cup of full fat sour cream.


  • 2 egg whites
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 tablespoon vanilla
  • 2 tablespoons extra virgin olive oil
  • 1 cup organic sugar
  • ½ cup unsweetened applesauce
  • 1 cup plain non fat yogurt
  • 1½ cups whole wheat pastry flour or white whole wheat flour
  • Non-hydrogenated margarine to grease pan


  • 2 tablespoons organic sugar
  • 2 tablespoons chopped nuts (pecans, walnuts or almonds)
  • 1½ teaspoons cinnamon

Topping (Optional)

  • Confectionery sugar


Beat first six ingredients until smooth. (A whisk works fine.)

Stir in the applesauce and yogurt until well blended.

Fold in flour with spoon or spatula.

Grease a nonstick 12-cup Bundt pan well (non hydrogenated margarine). Make sure you get into the corners. Dust with flour. Shake out excess flour.

Pour a third of the batter into prepared pan.

In a small bowl, combine streak mixture with half cup of remaining batter. Mix well. Dollop this mixture over the first layer of the batter in order to form a streak. You may use a fork to help.

Pour remaining batter over the streak.

Bake in a preheated 350 degree oven for about 40 minutes or until a toothpick inserted in cake comes out clean. Cool in pan for 15 minutes. Shake pan for easy removal and turn out on cake rack.

Serve warm or at room temperature. When cake is cool, sift confectionery sugar on top if desired.