Zutaten für Light Cinnamon Coffee Cake
- Nonfat Milk
- Canola Oil
- Egg Substitute
- All Purpose Flour
- 1 1/2 cups whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- Walnuts
- 1 teaspoon ground cinnamon
- Butter
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Zubereitung von Light Cinnamon Coffee Cake
- Preheat oven to 375°F (190°C) and grease an 8x8 inch or 9x9 inch square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, and 1 large egg (or flax egg substitute).
- In a large bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a small bowl, combine 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup chopped walnuts (optional). Sprinkle evenly over the cake batter.
- Bake for 18-28 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may be longer for an 8x8 inch pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
72g
Fat
4g
Carbs
10g
