Pineapple Crunch Coffee Cake the Editors of Publications International, Ltd.
Makes 9 servings
|1-3/4||cups reduced-fat baking mix|
|1/2||cup plus 2 tablespoons fat-free (skim) milk|
|1/2||cup wheat germ|
|1/2||cup reduced-fat sour cream|
|1/4||cup granulated sugar|
|2||cans (8 ounces each) crushed pineapple in unsweetened pineapple juice, drained|
|1/3||cup packed dark brown sugar|
|1/3||cup uncooked old-fashioned or quick oats|
- Preheat oven to 350°F. Coat 8-inch square baking dish with nonstick cooking spray.
- Combine baking mix, milk, wheat germ, sour cream, granulated sugar, egg and vanilla in medium bowl. Stir to blend thoroughly. (Batter will be lumpy.) Spread batter into prepared baking dish. Spoon pineapple evenly over batter. Sprinkle brown sugar and oats over pineapple.
- Bake 30 minutes or until toothpick inserted into center comes out clean. Serve warm or at room temperature.
|Serving Size:||1 coffee cake square (1/9 of total recipe)|
|Calories from Fat||14 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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