Java-Spiked Walnut Coffee Cake
the Editors of Publications International, Ltd.
Java-Spiked Walnut Coffee Cake
Bake Time 30 minutes
Prep Time 30 minutes
Yield
Makes 9 servings
Ingredients
| 2 | tablespoons sugar-free fat-free mocha instant coffee mix |
| 1/4 | teaspoon ground cinnamon |
| 1-1/2 | cups all-purpose flour |
| 1/4 | cup sugar substitute* |
| 1/4 | cup sugar |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/8 | teaspoon salt |
| 1 | container (6 ounces) plain fat-free yogurt |
| 1/4 | cup cholesterol-free egg substitute |
| 2 | tablespoons butter, melted |
| 1 | teaspoon vanilla |
| 1/4 | cup finely chopped walnuts |
*This recipe was tested with sucralose-based sugar substitute.
Preparation
- Preheat oven to 350°F. Spray 8-inch square baking pan with nonstick cooking spray; set aside.
- Combine coffee mix and cinnamon in small bowl; set aside.
- Combine flour, sugar substitute, sugar, baking powder, baking soda and salt in large bowl. Combine yogurt, egg substitute, butter and vanilla in small bowl; add to flour mixture. Stir just until moistened.
- Spread batter into prepared pan. Sprinkle with reserved coffee mixture. Sprinkle with walnuts. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Serve warm. Cut into 9 pieces.
Nutritional Information
| Serving Size: | 2-1/2-inch square |
| Fiber | 1 g |
| Carbohydrate | 25 g |
| Cholesterol | 8 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 28 % |
| Calories | 166 |
| Protein | 4 g |
| Sodium | 212 mg |
Dietary Exchange
| Fat | 1 |
| Starch | 2 |
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