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:

Cinnamon, Nuts

Health benefits of Breakfast Coffee Cake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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.