Breakfast Coffee Cake
- Yield: 12 servings (serving size: 1 piece)
Ingredients
- 1 1/2 cups granulated sugar, divided
- 1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
- 2 teaspoons instant espresso granules
- 1 teaspoon ground cinnamon
- 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vanilla fat-free yogurt (about 8 ounces)
- 1/2 cup butter, softened
- 1/2 cup egg substitute
- Cooking spray
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons cooled brewed coffee
Preparation
Preheat oven to 350°.
Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.
Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.
Nutritional Information
Calories per serving: | 321 |
---|---|
Calories from fat: | 22% |
Fat per serving: | 7.9g |
Saturated fat per serving: | 4.9g |
Monounsaturated fat per serving: | 2g |
Polyunsaturated fat per serving: | 0.4g |
Protein per serving: | 4.6g |
Carbohydrates per serving: | 59.4g |
Fiber per serving: | 1g |
Cholesterol per serving: | 20mg |
Iron per serving: | 2.5mg |
Sodium per serving: | 342mg |
Calcium per serving: | 61mg |
Comments
Post a Comment