Coffee Crisp Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
¼ cup unsalted butter or non-hydrogenated shortening¾ cup granulated sugar1 tbsp vanilla1 cup flour1 cup whole wheat flour¼ cup psyllium husk fibre½ tsp nutmeg2 tbsp ground flax seed1 tbsp baking powder¾ tsp salt1 ½ cups whole milk12 miniature Coffee Crisp bars, chopped (about 2 cups / 144g)
Heat oven to 375°F and grease a 9-inch springform pan. Line the bottom with parchment.
Cream the butter and sugar until fluffy. Add the vanilla and beat well.
Whisk together the flours, psyllium, nutmeg, flaxseed, baking powder and salt.
Stir half the dry ingredients into the shortening mixture, followed by the milk.
Stir in the remaining dry mixture until just mixed. Fold in Coffee Crisp pieces.
Bake 45 to 50 minutes or until tests done.
Cool in the pan 10 minutes, then remove pan sides and cool completely on a rack.
Serving Size: Makes one 9" springform, 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Cream the butter and sugar until fluffy. Add the vanilla and beat well.
Whisk together the flours, psyllium, nutmeg, flaxseed, baking powder and salt.
Stir half the dry ingredients into the shortening mixture, followed by the milk.
Stir in the remaining dry mixture until just mixed. Fold in Coffee Crisp pieces.
Bake 45 to 50 minutes or until tests done.
Cool in the pan 10 minutes, then remove pan sides and cool completely on a rack.
Serving Size: Makes one 9" springform, 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 10.3 g
- Cholesterol: 16.1 mg
- Sodium: 63.2 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 4.2 g
- Protein: 6.0 g
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