One readers' favorite coffee cake contained 400-plus calories per serving and almost half of the calories came from fat. To trim the recipe, Cooking Light replaced shortening with butter, and used less of it, to cut 102 calories and 11 grams of fat per serving. To lower cholesterol, they replaced whole eggs with egg substitute and added nonfat buttermilk instead of whole milk. Try these tips to lower fat without compromising the rich flavor or the tender crumb that defines a good coffee cake.

Recipe: Walnut Coffee Cake