A healthy coffee cake that's good for your heart

Between the heart-healthy cinnamon, potassium-packed raisins and antioxidant-filled cocoa powder, this old-fashioned favourite, well, takes the cake. We also include chopped fresh apples for texture and sweetness. Here's how to do it.

What you will need:

• 275 g (1 1/4 c) packed light brown sugar
• 30 g (2 tbsp) all-purpose flour
• 15 ml (1 tbsp) cinnamon
• 5 ml (1 tsp) allspice
• 20 ml (4 tsp) unsweetened cocoa powder
• 150 g (2/3 c) finely chopped walnuts
• 75 g (1/3 c) chopped raisins
• 500 g (2 c) cake flour
• 250 g (1 c) whole wheat flour
• 350 g (1 1/2 c) sugar
• 7.5 ml (1 1/2) tsp baking powder
• 7.5 ml (1 1/2 tsp) baking soda
• 2.5 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground nutmeg
• 1 egg, beaten
• 1 container (500 g/16 oz) reduced-fat sour cream
• 175 ml (3/4 c) unsweetened applesauce
• 4 egg whites
• 2 tart apples such as Gala or Granny Smith, cored, peeled and finely chopped

For the glaze

• 125 g (1/2 c) confectioners' sugar10 ml (2 tsp) 1% milk

1. For the streusel, combine the brown sugar, flour, cinnamon, allspice, cocoa powder, walnuts and raisins in a small bowl.
2. For the coffee cake, preheat the oven to 176°C (350°F). Coat a 12-cup bundt pan with cooking spray.
3. In a large bowl, stir together the cake flour, whole wheat flour, sugar, baking powder, baking soda, salt and nutmeg.
4. In a medium bowl, using an electric mixer, beat the egg, sour cream and applesauce until blended.
5. In another medium bowl, using the electric mixer, beat the egg whites until they hold very soft peaks when the beaters are lifted, about two minutes. Fold the beaten egg whites into the sour cream mixture. Add half of the flour mixture and beat until blended, one minute. Add the remaining flour mixture and beat another minute.
6. Pour one-third of the batter in the prepared pan. Scatter half of the streusel evenly over the batter. Top with half of the apples. Spread another third of the batter over the apples and scatter the remaining streusel over the batter. Top with the remaining apples. Spread the rest of the batter over the apples.
7. Bake until a cake tester inserted near the centre comes out clean, about 50 minutes. Cool in the pan on a rack for 10 minutes. Loosen the cake around the edges of the pan then turn the cake out onto the rack and cool for at least 45 minutes.
8. For the glaze, stir together the confectioners' sugar and milk in a cup. Drizzle over the cake. Serve warm or at room temperature.

A slice of this delicious cake is only 7 grams of fat but still contains 6 grams of protein. It is a tasty way to be good to your heart.