Lithuanian Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling: 1/4 cup raw sugar2 tbsp granulated sugar1 teaspoon cinnamon1/4 teaspoon ground ginger1 tablespoon instant coffee powder1/4 cup chopped almonds or walnuts1/4 cup raisins***Cake:5 oz (1/2 block) low-fat silken tofu1/4 cup brewed strong coffee, cold1 teaspoon pure vanilla extract3/4 cup fat-free plain yogurt1/2 cup butter, room temperature3/4 cup granulated sugar 1 cup flour1 cup whole-wheat pastry flour1 teaspoon baking soda1 tablespoon baking powder
Preheat the oven to 350 degrees, grease a 10-cup tube pan.
Combine the filling ingredients in a bowl and set aside.
In a blender or food processor, puree tofu, coffee, vanilla and yogurt. Set aside.
Cream the butter and sugar in a mixing bowl.
Beat in the tofu mixture until well blended.
In another bowl, blend the flours, baking soda, and baking powder.
Add to the creamed mixture, blending well with electric beaters until smooth.
Pour 1/3 of the batter into the prepared pan.
Sprinkle half the filling evenly over the top of the batter.
Pour another layer of batter evenly over the filling, top with remaining filling followed by the last of the batter.
Bake 55 - 60 minutes.
Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn it out onto a rack and allow to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the filling ingredients in a bowl and set aside.
In a blender or food processor, puree tofu, coffee, vanilla and yogurt. Set aside.
Cream the butter and sugar in a mixing bowl.
Beat in the tofu mixture until well blended.
In another bowl, blend the flours, baking soda, and baking powder.
Add to the creamed mixture, blending well with electric beaters until smooth.
Pour 1/3 of the batter into the prepared pan.
Sprinkle half the filling evenly over the top of the batter.
Pour another layer of batter evenly over the filling, top with remaining filling followed by the last of the batter.
Bake 55 - 60 minutes.
Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn it out onto a rack and allow to cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 250.9
- Total Fat: 9.2 g
- Cholesterol: 20.6 mg
- Sodium: 78.8 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 2.0 g
- Protein: 4.5 g
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