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