DEAR JEANNE: This was our daughter's favorite birthday cake when she was younger. She is very careful about what she feeds her family, and I would like to make this healthier for her. Thank you! -- Jaqueline Pando, Lady Lake, Fla.

SCRUMPTIOUS COFFEE CAKE

TOPPING:

1/4 cup margarine

1/2 cup flour

1/2 cup brown sugar

OR

1/3 cup flour

1/3 cup brown sugar

1/2 teaspoon cinnamon

2 tablespoons butter or margarine

CAKE:

1/2 cup margarine

8 ounces cream cheese, softened

Cream until light and fluffy. Add 11/4 cups sugar. Beat in 2 large eggs. Add alternately:

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

Turn into greased-and-floured 9-by-13-inch pan. Sprinkle topping on and bake at 350 F for 35 minutes, till the top springs back.

Makes 16 servings.

DEAR JAQUELINE: I have reduced the calories by about a third and the fat by two-thirds. I also replaced half of the all-purpose flour with oat flour, which can be made by grinding oatmeal in a blender. This is a moist and sweet cake that I am sure will please your daughter.

LOW-FAT SCRUMPTIOUS COFFEE CAKE

1/4 cup butter, softened

3/4 cup sugar

11/2 cups low-fat buttermilk

1 egg

2 egg whites

1 teaspoon vanilla extract

1 cup oat flour (made by grinding rolled oats in a blender or food processor)

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

TOPPING:

1/2 cup brown sugar

1/4 cup all-purpose flour

1 tablespoon butter

1 teaspoon ground cinnamon

1. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick baking spray. Sprinkle with flour, and knock out the excess. Set aside.

2. In a medium-large bowl, beat the butter and sugar together, adding a tablespoon of the buttermilk to moisten. Beat in the egg and egg whites. Add the rest of the buttermilk and the vanilla, and beat in. Mix in the oat flour and set aside to rest.

3. Combine the all-purpose flour, baking powder and baking soda. Set aside.

4. To make the topping, in a separate bowl, combine the brown sugar, flour, butter and cinnamon. Rub together with fingers until well-combined and crumbly. Set aside.

5. Combine the flour mixture with the buttermilk mixture and mix well. Spread the batter into the prepared pan. Sprinkle the top evenly with the brown-sugar mixture. Bake for about 30 minutes, or until a sharp knife inserted into the center comes out clean.

Makes 16 servings.

Each serving contains approximately: Original recipe: 289 calories; 15 g. fat; 43 mg. cholesterol; 257 mg. sodium; 36 g. carbohydrates; 4 g. protein; 1 g. fiber. Revised recipe: 198 calories; 5 g. fat; 24 mg. cholesterol; 173 mg. sodium; 33 g. carbohydrates; 5 g. protein; 1 g. fiber.

-- King Features