Breakfast Coffee Cake

9 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
12 servings (serving size: 1 piece)
By Kathy Frederickson, Leominster, MA
August 2006
RECIPE BY Cooking Light

"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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 4

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

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Ratings & Reviews

AlisonMarie7's Review

VictoriaLynnG
May 16, 2011
made these for a friend with ciliac's disease, so i substituted rice flour for the all purpose flour and the result was simply delicious. now, i'm looking forward to making these the original way :)

VictoriaLynnG's Review

flaorangeblossm
June 23, 2013
N/A

flaorangeblossm's Review

AnneB01
November 12, 2011
My husband said it was doughy not sure if i did it right will try again

MeMyselfAndPie's Review

motpea
April 24, 2010
This is a great coffee cake. Super easy to make, quick and delicious. Perfect for company. And the cinnamon-grape nut swirl is awesome! Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2010/02/breakfast-coffee-cake.html

flutterbyjane's Review

MeMyselfAndPie
September 07, 2010
Most of the people in the office loved it. I think that you have to like coffee flavored items to be in love with this. The grape nuts give a great crunch to the middle. I didn't use the coffee in the glaze, I just used water and it was perfect. will make again, so simple

CHILDERS1's Review

AlisonMarie7
November 20, 2012
We loved this coffee cake because we love coffee. Super easy, too. The yogurt makes it rich & creamy. I did use half the butter & half the sugar & no icing & it is still delicious. I cooked it for about 35 min. and it was completely cooked with a little crunch on top. Love the grape nuts in it. Will def. make again!

AnneB01's Review

flutterbyjane
November 09, 2008
Just tried this recipe yesterday and it's definitely a keeper! I decreased the sugar in the topping by about 2 tbsp. and decreased the sugar in the batter by 1/4 cup. I didn't want to use the icing so I only sprinkled 2/3 of the cereal mix in between the batter layers and used the final 1/3 as a topping. Only had plain yogurt on hand, so I added 1 tsp of vanilla extract to the mix.

Ok, so I changed the recipe substantially but

CHILDERS1
September 18, 2015
the grape nuts cereal and the coffee flavors were the things that intrigued me about this recipe and they were so wrong. The cake went in the trash after a few bites. It is a muffin-type recipe and can be made without beaters and the consistency is prima, so there are things about it that are good, but no to the cereal in the middle. It smelled great. I'll try it again with just cinnamon sugar in the middle, because of the consistency.

So delicious!

EllenDeller
January 06, 2017
Lovedlovedloved this cake. I added a few chopped pecans to the filling, cut the sugar in the cake by 1/4, and used plain yogurt. No need for frosting.  Big change: made this the traditional way, i.e. creamed chilled butter and sugar together first, then added eggs and yogurt, finally mixing in dry ingredients. Perfect crumbly texture and we loved the filling. Hard not to eat too much!
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