Cafe Au Lait Breakfast Cake
Nutritional Info
- Servings Per Recipe: 14
- 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
View full nutritional breakdown of Cafe Au Lait Breakfast Cake calories by ingredient
Introduction
This will perk you right up in the morning - or will keep you buzzing all night long! While it's baking, your house transforms into that ages-old corner coffee shop from your childhood... brew yourself a cuppa and enjoy!
This will perk you right up in the morning - or will keep you buzzing all night long! While it's baking, your house transforms into that ages-old corner coffee shop from your childhood... brew yourself a cuppa and enjoy!
Number of Servings: 14
Ingredients
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Filling:
1/2 tbsp cinnamon
1/2 cup old-fashioned oats (not instant)
3 tbsp hot chocolate beverage mix
1/2 tbsp instant coffee granules
3 tbsp canola oil
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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 vanilla
2 tablespoons instant espresso powder
2 tablespoons hot water
2 cups flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 tsp nutmeg
1/4 teaspoon salt
1 cup (1%) milk
Directions
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.