Breakfast Coffee Cake

By japaulson

***** from reviewers on Cooking Light

Nutritional Information
Calories:321 (22% from fat)
Fat:7.9g (sat 4.9g,mono 2g,poly 0.4g)
Protein:4.6g
Carbohydrate:59.4g
Fiber:1g
Cholesterol:20mg
Iron:2.5mg
Sodium:342mg
Calcium:61mg

Ingredients

• 1 1/2 cups granulated sugar, divided
• 1/2 cup nutlike cereal nuggets (such as Grape-Nuts)
• 2 teaspoons instant espresso granules
• 1 teaspoon ground cinnamon
• 1 3/4 cups all-purpose flour (about 7 3/4 ounces)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup vanilla fat-free yogurt (about 8 ounces)
• 1/2 cup butter, softened
• 1/2 cup egg substitute
• Cooking spray
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons cooled brewed coffee

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°.

Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining 1 cup granulated sugar, baking soda, baking powder, and salt in a large bowl. Add yogurt, butter, and egg substitute; beat with an electric mixer on low speed 1 minute or until combined. Spread half of batter into an 8-inch square baking dish coated with cooking spray. Sprinkle with cereal mixture; top with remaining half of batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool in pan.

Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.