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.
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Recipe Summary
Ingredients
Directions
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.