This is from the January/February 2001 Taste of Home Quick Cooking magazine - Fast, Delicious and Nutritious - page 47. What I like -- the whole wheat flour, the addition of walnuts in the topping and the small amount of butter/margarine and oil. It was a hit here!
LIGHT CINNAMON COFFEE CAKE
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Topping:
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon Penzeys Cake Spice*
1 teaspoon melted margarine
1 teaspoon melted margarine
In a mixing bowl, beat milk, oil and egg substitute. Combine the dry ingredients; add to milk mixture and beat until smooth. Spoon into 8-in. square baking pan coated with nonstick cooking spray. Combine the topping ingredients; sprinkle over batter. Bake at 375 degrees F for 25-28 minutes or until a toothpick inserted near the center comes out clean. (Check at 20 minutes, mine was done at 22 minutes) Cool on a wire rack. 16 servings.
Nutritional Analysis: One serving equals 155 calories, 6 g fat (trace saturated fat), trace cholesterol, 118 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
*I like to add 1/2 teaspoon of Penzeys Cake Spice when I bake goodies with cinnamon. It gives it an extra boost of yummy.
