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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I like to have this on hand for snacking or taking to friends. It freezes nicely without the icing. I created this recipe when my son married a nutritionist. -Kathy Frederickson, Leominster, MA 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 |
Directions:
1. Preheat oven to 350°.
2. Combine 1/2 cup granulated sugar, cereal, espresso granules, and cinnamon in a small bowl; stir with a whisk. Set aside.
3. 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.
4. Combine powdered sugar and coffee in a small bowl; spread glaze evenly over top of cake. Cut into 12 pieces.
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