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Entenmann's Light Fat-Free Cheese-Filled Crumb Coffee Cake

By Todd Wilbur

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Take a close look at the Entenmann's logo sometime. You'll see a drawing of the same type of horse-drawn delivery wagon that William Entenmann drove back in 1898 in Brooklyn, New York, when he started his home-delivery baking service. The successful family business was passed on through the generations with little change in philosophy or goals. Then in 1951, the family realized the best way to reach the growing numbers of customers was by selling the products in New York-area supermarkets. The delivery business went retail, but the company was still a local New York-area business.

All that changed in 1982, when General Foods purchased the company. Not only did distribution go national, but at the same time food scientists at General Foods were working hard to develop the first line of fresh-baked fat-free cakes and pastries. When those products hit store shelves in 1989, the fat-cutting fad was in its infancy, and Entenmann's was able to grab a big chunk of the market.

Now you can sink your teeth into a big chunk of this home-made version of the popular cheese-filled crumb cake. This clone recipe of the popular treat makes two cakes the same size as the original, by dividing a standard 9x13-inch pan in half with a large piece of aluminum foil.

Nutrition Facts:
Serving size–2.6 oz.
Total serving–18
Calories per serving–140
Fat per serving–0g

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1/2 cup Duncan Hines yellow cake mix
  • 2 1/2 cups cake flour (unsifted)
  • 3 tablespoons Butter Buds Sprinkles
  • 1 package rapid-rise yeast (2 1/4 teaspoons)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free milk
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 2 8-ounce packages fat-free cream cheese
  • 1/3 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon Butter Buds Sprinkles
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon yellow cake mix
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons Butter Buds Sprinkles
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 2 to 3 tablespoons fat-free ricotta cheese
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon fat-free milk
  • 1/4 teaspoon Butter Buds Sprinkles
  • Pinch of salt
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    • Instructions

      1. Preheat the oven to 350 degrees F.

      2. To make the cake, in a large bowl, combine the cake mix, cake flour, Butter Buds, yeast, baking soda, and salt.

      3. In a separate, smaller bowl, combine the milk, vanilla, and vinegar, then microwave on high heat for 1 1/2 to 2 minutes until very warm. Add the wet ingredients to the dry and beat until the mixture is well combined. Cover the bowl and set it in a warm place to rise for 10 minutes.

      4. While the cake batter rises, make a custom cake pan using a 16x18-inch piece of foil and a 9x13-inch baking pan. Fold the foil in half lengthwise, then bend it up again about 1 inch to the left and right of the middle fold. Place this foil down into the pan. This will make a liner for the baking pan with a foil divider down the middle. Spray the foil with nonstick cooking spray.

      5. Pour 1 cup of the batter into each side of the pan. Bake for 5 minutes, then remove it from the oven and cool for 15 minutes.

      6. As the cake cools, prepare the filling by first warming the cream cheese in the microwave on 50 percent power for 3 minutes. Add the remaining filling ingredients and beat with an electric mixer until smooth.

      7. Prepare the crumb topping by combining all of the topping ingredients, except the cheese, in a small bowl. Cut the fat-free ricotta into the mixture with a knife or party blender until it makes crumbs about one-half to one-quarter the size of a pea.

      8. Divide the cheese filling and spread half onto the top of each cake. Cover the filling with the remaining batter. Sprinkle the crumb topping over the top of the batter. Bake for 25 to 30 minutes, or until the cake begins to brown. Remove the pan from the oven and allow the cake to cool completely.

      9. Make the glaze by combining the glaze ingredients in a small bowl. When the cake is cool, drizzle the glaze over the top. Store uncovered for the first day.

      Makes 2 crumb cakes.

      Tidbits: It is important to eat these cakes shortly after adding the glaze. Once the cakes are stored in a sealed container, moisture may will begin to liquefy the glaze. If you plan to keep the cakes longer than a day or two, hold off on frosting the cakes until just before you eat them.

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