Breakfast Coffee Cake
"I like to have this on hand for snacking or taking to friends. It freezes nicely without the icing. I created this recipe when my son married a nutritionist." -Kathy Frederickson, Leominster, MA
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:
- 321 (22% from fat)
- Fat:
- 7.9g (sat 4.9g,mono 2g,poly 0.4g)
- Protein:
- 4.6g
- Carbohydrate:
- 59.4g
- Fiber:
- 1g
- Cholesterol:
- 20mg
- Iron:
- 2.5mg
- Sodium:
- 342mg
- Calcium:
- 61mg





