Breakfast Coffee Cake – How to make a Coffee Cake

coffee cake

Love coffee cake, but want to cut the calories? Here’s a recipe that helps cut the fat by using egg substitutes and low-fat yogurt, and increases the fiber with whole-grain cereal, so you stay fuller longer. Make it for the whole week and enjoy a slice each day with your morning cup of joe. Watch the video to learn how.


1 1/2 cups granulated sugar, divided
1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
2 tsp. instant espresso granules
1 tsp. ground cinnamon
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. 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 tsp. cooled brewed coffee


1. Preheat oven to 350°

2. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.

3. 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.

4. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.

Nutrition information

Calories per serving: 321
Calories from fat per serving: 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
Carbohydrate 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​

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