Java-Spiked Walnut Coffee Cake the Editors of Publications International, Ltd.
Java-Spiked Walnut Coffee Cake
Prep Time 30 minutes
Bake Time 30 minutes
Makes 9 servings
|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||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1||container (6 ounces) plain fat-free yogurt|
|1/4||cup cholesterol-free egg substitute|
|2||tablespoons butter, melted|
|1/4||cup finely chopped walnuts|
*This recipe was tested with sucralose-based sugar substitute.
- 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.
|Serving Size:||2-1/2-inch square|
|Calories from Fat||28 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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