Breakfast Coffee Cake

Breakfast Coffee Cake Randy Mayor


  • 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


Watch the video: How to Make Breakfast Coffee Cake

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.

    "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)

Nutritional Information

Calories per serving: 321
Caloriesfromfat 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

Good to Know

This unique spin on the classic coffee cake contains a surprise layer of fiber-rich whole-grain cereal—replace up to 1/2 of the white flour with whole-wheat flour for an additional fiber boost. Using vanilla yogurt in the cake instead of traditional sour cream and finishing with a simple, coffee-laced glaze add flavor and moisture without adding fat.