Cinnamon Coffee Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 507.1
- Total Fat: 22.7 g
- Cholesterol: 24.5 mg
- Sodium: 416.5 mg
- Total Carbs: 81.0 g
- Dietary Fiber: 5.1 g
- Protein: 7.6 g
View full nutritional breakdown of Cinnamon Coffee Cake calories by ingredient
Introduction
Traditionally this recipe would use nuts (walnuts or pecans) in the topping, but since my son doesn't care for nuts, we use oatmeal. The topping is dry, but it works. This also reduces the fat and increases the fiber.Reducing the sugar and using a substitute might work well in this recipe.
Using applesauce instead of oil might also work well. Traditionally this recipe would use nuts (walnuts or pecans) in the topping, but since my son doesn't care for nuts, we use oatmeal. The topping is dry, but it works. This also reduces the fat and increases the fiber.
Reducing the sugar and using a substitute might work well in this recipe.
Using applesauce instead of oil might also work well.
Number of Servings: 8
Ingredients
-
1 1/4 c. whole wheat flour
1 c. white whole wheat flour
1 c. packed brown sugar
1/2 c. granulated white sugar
2 tsp ground cinnamon, divided
1/2 tsp salt
1/2 tsp ground ginger
3/4 c. vegetable oil
1 c. old-fashioned oatmeal
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk or nonfat plain yogurt
1 large egg
Tips
Note that the cinnamon is divided. If you put 2 tsp in at the start, it doesn't really matter. I've added another 1/2 tsp to the topping and it has come out fine.
Directions
Heat oven to 350 degrees.
Lightly grease a 9 x 13 inch baking pan.
Mix flours, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.
For cake topping, put 3/4 cup flour mixture into a small bowl. Stir in oatmeal and remaining 1 teaspoon cinnamon.
Stir baking soda and baking powder into remaining flour mixture.
Beat buttermilk and egg to blend. Add to flour mixture, stirring until batter forms.
Pour into prepared pan and sprinkle oatmeal mixture evenly over top.
Bake 40 to 45 minutes until pick inserted near center comes out clean.
Let cool completely in pan on wire rack.
Serving Size: makes 15 3x2.6 inch squares (2 squares per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user LYHANCOCK.
Lightly grease a 9 x 13 inch baking pan.
Mix flours, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.
For cake topping, put 3/4 cup flour mixture into a small bowl. Stir in oatmeal and remaining 1 teaspoon cinnamon.
Stir baking soda and baking powder into remaining flour mixture.
Beat buttermilk and egg to blend. Add to flour mixture, stirring until batter forms.
Pour into prepared pan and sprinkle oatmeal mixture evenly over top.
Bake 40 to 45 minutes until pick inserted near center comes out clean.
Let cool completely in pan on wire rack.
Serving Size: makes 15 3x2.6 inch squares (2 squares per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user LYHANCOCK.