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, MAThis 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.

By Kathy Frederickson, Leominster, MA
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Ingredients

Directions

  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

Per Serving:
321 calories; calories from fat 22%; fat 7.9g; saturated fat 4.9g; mono fat 2g; poly fat 0.4g; protein 4.6g; carbohydrates 59.4g; fiber 1g; cholesterol 20mg; iron 2.5mg; sodium 342mg; calcium 61mg.
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