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Breakfast Coffee Cake

Randy Mayor
Yield 12 servings (serving size: 1 piece)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.

  3. 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.

  4. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.