Due to the overwhelming response... COFFEE CAKE
Cinnamon coffee cake
Makes 12 slices
Serve this easy-to-make, extra-moist cake with fresh fruit for any meal at any time of day.
250 mL (1 cup) low-fat plain yogurt
5 mL (1 tsp) baking soda
50 mL (1⁄4 cup) soft margarine
250 mL (1 cup) lightly packed brown sugar
5 mL 1 tsp pure vanilla extract
375 mL (1 1⁄2 cups) all-purpose flour
10 mL (2 tsp) baking powder
125 mL (1⁄2 cup) lightly packed brown sugar
15 mL (1 tbsp) cinnamon
In small bowl, combine yogurt and baking soda, mixing well; set aside. (Mixture will increase in volume.)
In large mixing bowl, beat margarine with sugar until well mixed.
Add egg and vanilla; beat well, about 2 minutes.
Mix flour and baking powder; add to margarine mixture alternately with yogurt mixture, making 3 additions of dry and 2 of wet.
Spread half the batter in greased and floured 2.5L (9-inch) square cake pan.
Topping: Combine sugar and cinnamon, mixing well. Sprinkle half over batter in pan. Cover with remaining batter. Sprinkle with remaining topping.
Bake in 180°C (350°F) oven for 35 minutes or until toothpick inserted in centre comes out clean.
Let cool for 10 to 15 minutes in pan.
Cut into squares.
MAKE AHEAD: Wrap in foil or plastic wrap and store at room temperature for up to 4 days or freeze for up to 1 month.
Nutrition information per serving
Protein: 3 g
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 16 mg
Carbohydrate: 36 g
Fibre: 1 g
Sodium: 236 mg
Potassium: 156 mg
From Anne Lindsay’s Lighthearted at Home ©2010