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Breakfast: Breakfast Coffee Cake
Recipe by Kathy Frederickson, Leominster, MA 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
This recipe includes superfoods such as:
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Get it now →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
Instructions
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.
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Get it now →Nutrition Facts
Serving Size: 12
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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