Cafe Au Lait Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Filling:1/2 tbsp cinnamon1/2 cup old-fashioned oats (not instant)3 tbsp hot chocolate beverage mix1/2 tbsp instant coffee granules3 tbsp canola oil---Cake:4 oz butter, softened 3/4 cup brown sugar 1/2 block (6 oz) silken firm tofu (I use Mori-Nu lite), pureed 1 cup sour cream 1 tsp vanilla2 tablespoons instant espresso powder 2 tablespoons hot water2 cups flour 3/4 cup whole wheat flour1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 tsp nutmeg1/4 teaspoon salt 1 cup (1%) milk
Preheat the oven to 350 degrees F. Grease and line a 9" springform pan (trust me, you want to line it!).
Combine the dry "filling" ingredients in a small bowl until crumbly, adding a little water if necessary. Set aside.
For cake, cream butter and sugar until light.
Beat in tofu puree, sour cream and vanilla.
Combine the instant espresso powder and hot water, stirring well. Add to the creamed mixture and beat thoroughly.
In another bowl, whisk together flours, baking powder, baking soda, nutmeg and salt.
In alternate additions with the milk, begin adding the dry ingredients to the creamed mixture, blending well after each.
Pour 1/2 the batter in the prepared springform pan, then sprinkle with 3/4 of the filling mixture.
Top with remaining batter and crumble.
Cover with foil and bake 80 minutes, or until tests done.
Cool completely in the pan before releasing from the springform - it is very moist.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the dry "filling" ingredients in a small bowl until crumbly, adding a little water if necessary. Set aside.
For cake, cream butter and sugar until light.
Beat in tofu puree, sour cream and vanilla.
Combine the instant espresso powder and hot water, stirring well. Add to the creamed mixture and beat thoroughly.
In another bowl, whisk together flours, baking powder, baking soda, nutmeg and salt.
In alternate additions with the milk, begin adding the dry ingredients to the creamed mixture, blending well after each.
Pour 1/2 the batter in the prepared springform pan, then sprinkle with 3/4 of the filling mixture.
Top with remaining batter and crumble.
Cover with foil and bake 80 minutes, or until tests done.
Cool completely in the pan before releasing from the springform - it is very moist.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 13.9 g
- Cholesterol: 25.8 mg
- Sodium: 78.7 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.7 g
- Protein: 5.3 g
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