Coffee Coffeecake (5 Points) Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Granulated sugar,
3 tbsp: Instant coffee granules,
1 1/2 tsp: Ground cinnamon,
1 1/2 cup: All-purpose flour,
1/2 cup: Granulated sugar,
1 tsp: Baking powder,
1/2 tsp: Baking soda,
1/8 tsp: Salt,
1 cup: Plain nonfat yogurt,
2 1/2 tbsp: Stick margarine, melted, or butter
1 tsp: Vanilla extract,
1 large: Egg,
Cooking spray,
2 tbsp: Walnuts, finely chopped
2 tsp: 1% low-fat milk,
2 tsp: Instant coffee granules,
1/3 cup: Sifted powdered sugar,
Directions:
1. Preheat oven to 350
F.
2. Combine first 3 ingredients; set aside.
3. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and
salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to
flour mixture, stirring just until moist.
4. Spread half of cake batter into an 8-inch square cake pan coated with
cooking spray, and sprinkle with half of espresso mixture. Top with
remaining batter, spreading to cover; sprinkle with remaining espresso
mixture. Swirl batters together using a knife, and sprinkle with walnuts.
Bate at 350
F for 35 minutes or until cake springs back when touched
lightly in center. Cool on a wire rack.
5. Combine milk and 1 teaspoon espresso, stirring until coffee granules
dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
Yield: 9 servings.
Calories 234 (21% from fat); fat 5.4g (sat 1.2g, mono 2g, poly 1.8g);
protein 4.8g; carbohydrate 41.8g; fiber 0.8g; cholesterol 26mg; iron 1.4mg;
sodium 131mg; calcium 77mg.
WW-5 points.
Busted by Gail Shermeyer <4paws@netrax.net>
NOTES: This is a "really" good recipe!! It passed the picky hubby test :)
Recipe by: Cooking Light Magazine, May 1998
Posted to EAT-LF Digest by "Koula Smith" on Sep 24,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
F.
2. Combine first 3 ingredients; set aside.
3. Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and
salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to
flour mixture, stirring just until moist.
4. Spread half of cake batter into an 8-inch square cake pan coated with
cooking spray, and sprinkle with half of espresso mixture. Top with
remaining batter, spreading to cover; sprinkle with remaining espresso
mixture. Swirl batters together using a knife, and sprinkle with walnuts.
Bate at 350
F for 35 minutes or until cake springs back when touched
lightly in center. Cool on a wire rack.
5. Combine milk and 1 teaspoon espresso, stirring until coffee granules
dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.
Yield: 9 servings.
Calories 234 (21% from fat); fat 5.4g (sat 1.2g, mono 2g, poly 1.8g);
protein 4.8g; carbohydrate 41.8g; fiber 0.8g; cholesterol 26mg; iron 1.4mg;
sodium 131mg; calcium 77mg.
WW-5 points.
Busted by Gail Shermeyer <4paws@netrax.net>
NOTES: This is a "really" good recipe!! It passed the picky hubby test :)
Recipe by: Cooking Light Magazine, May 1998
Posted to EAT-LF Digest by "Koula Smith"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Desserts