Coffee cakes are perfect for breakfasts, brunches or lazy sunday mornings. What’s more they’re simple and easy to make. In comparison with traditional recipes, the nutritional content of this coffee cake recipe has been greatly enhanced. This cake calls for whole wheat pastry flour which add fiber and nutrients. We have cut down on the fat content and added honey for the sweetener in the main body of the cake instead of sugar. Perfect for breakfast with a side of yogurt and fruit.
1 large egg
3/4 cup skim milk
1/2 cup plain lo-fat yogurt
3 Tbsp. vegetable oil
1/3 - 1/2 cup honey (to desired sweetness)
2 cups whole wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
2 tbsp ground flax meal (optional)
2 Tbsp. sugar
1/4 cup finely chopped walnuts or pecans
1/2 tsp. cinnamon
PREHEAT: Preheat oven to 400° F. Coat the inside of an 8-inch square baking pan with nonstick cooking spray.
MIX: In a large mixing bowl, whisk together egg, milk, yogurt, oil and honey. In a separate bowl, mix baking powder, flour and salt. Gently mix in dry ingredients into the wet ingredients. Stir ingredients just to blend. Do not overmix as doing so will make the cake tough. Turn the batter into the prepared pan and gently spread batter evenly throughout.
TOPPING: In a small bowl, stir together sugar, walnuts and cinnamon;sprinkle over the batter.
BAKE: Bake for 20 to 25 minutes, or until the top is golden brown and toothpick or knife inserted in the center comes out clean. Allow to cool in the pan on a rack for 10 minutes so center doesn’t fall in. Cut into squares and serve.