I'm like your annoying mother who looks at you and says "You're goint to wear that?...Oh, no, it's fine."
I can't look at a recipe withouth immediately commenting with "low fat-high fiber" substitutions. Sometimes it's a disaster. As in "maybe the dentist can reattach that" after biting into a cookie, or the time my brother in law started massaging my bicep like a boxer to encourage me when cutting slices of birthday cake.
But sometimes it's a true delight, from the moment of stealing the magazine from the dentist's office (actually, rather than tearing the pages out thinking no one will notice, we did ask and receive permission to keep the magazine)to sampling fresh from the oven.
We found this recipe in the Good Housekeeping December 2009 Holidlay Cookbook, on page 228. Here is the 'real recipe' in all it's fat and nut allergy glory. This link also includes instructions on how to actually make the cake.
We used a mix of unbleached flour and whole wheat flour, not in any scientific mixes, although Oat Flour (I was out) is delicious for baking because it is a little sweeter but ads a kick of fiber.
For the crumb topping, we nixed the pecans (nut allergies) substituted whole wheat for white flour, but otherwise kept everything the same: 1/3 cup packed dark brown suger, 1/4 c. flour, 1/2 tsp. ground cinnamon, and 2 Tbsp. margarine.
For the cake, we replaced 1 1/2 cups all purpose flour with 1 cup unbleached flour and 1/2 cup whole wheat flour, we skipped the salt, used only 1/2 cup granulated sugar instead of the full 3/4 called for, replaced the 4 Tbsp. butter or margarine with one medium mashed banana and 1 Tbsp. prune pie filling (we weren't sure if the banana made a full 4 Tbsp., and when making low-fat it's always better to err on the side of too moist, rather than not moist enough).
We use Ener-G egg replacer for the eggs, pretty much for everything. 1. because Dillon was allergic to eggs for most of his 8 years of life, 2. because you can lick the bowl without worrying about Samonella, and 3.) there's no fat or cholesterol! You can get Ener-G egg replacer at most nature food stores (e.g. Whole Foods or Trader Joe's) or buy it online straight from Enger-G, although it's a lot cheaper in the store).
Finally, we replaced the 2/3 c. sour cream with light sour cream, but left the baking powder (1 tsp), baking soda (1/4 tsp) and vanilla extract (1 tsp) the same.
I'm sure purists would rightfully say it's just not as good, and for their 300 calories, 15 grams of fat and 1 gram fiber, they would be correct. We were able to get the fat to around 5 (assuming a serving is 1/8 of the cake), and to boost the fiber up to almost 3 grams per serving.
