Breakfast Coffee Cake

Breakfast Coffee CakeRecipe
Randy Mayor
"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, MA


12 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 22 %
Fat 7.9 g
Satfat 4.9 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.6 g
Carbohydrate 59.4 g
Fiber 1 g
Cholesterol 20 mg
Iron 2.5 mg
Sodium 342 mg
Calcium 61 mg


1 1/2 cups granulated sugar, divided
1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
2 teaspoons instant espresso granules
1 teaspoon ground cinnamon
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vanilla fat-free yogurt (about 8 ounces)
1/2 cup butter, softened
1/2 cup egg substitute
Cooking spray
1 1/2 cups powdered sugar, sifted
2 tablespoons cooled brewed coffee


Preheat oven to 350°.

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.