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Ingredients
- have been hungry for coffee cake lately so I made this based on an old HC recipe.
- Citrus-Glazed Coffee Cake (36 carbs for the entire cake)
- 3 cups lc cake and cookie flour mix
- 1/4 tsp salt
- 1/2 tsp splenda quick pack
- 1 tsp sugar
- 2 tsp quick yeast
- 1/2 cup cc milk
- 1/2 cup Aquafina Sparkling carbinated water beverage(citrus twist)
- 1/4 cup ricotta cheese
- 1 large egg
- glaze
- 1 large egg, lightly beaten
- icing
- 1/4 cup powdered erythritol
- 1 T not/Sugar
- 2 T Aquafina Sparkling carbinated water beverage(citrus twist)
- Grease 9 inch springform pan and set aside.
- In a mixing bowl combine flour, salt, yeast, sugar, and splenda.
- In electric mixing bowl with paddle attachment combine water, milk, egg, and ricotta cheese.
- Add flour to the liquid and mix for 2 minutes until dough comes together.
- Change paddle for dough hook and knead for 10 minutes until dough is smooth and elastic.
- If dough is too wet add more flour mix 1 T at a time to prevent sticking until you have the desired texture.
- Divide the dough into 3 equal pieces and roll each piece into a 20 inch rope then braid the ropes together.
- Coil the braided dough into prepared springform and let rise in a draft free place until dough fills out the springform.(approx 90 min.)
- Preheat oven to 400 degrees and brush risen dough with egg glaze.
- Bake until top is golden brown.(25 to 30 min)
- Release cake from springform onto a cooling rack to cool slightly. Run thin knife around edge if it sticks.
- Combine erythritol, not/Sugar, and Aquafina to form a thin icing and brush it on warm cake.
Preparation
Step 1
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