Food recipes
Low Fat Eggnog Streusel Coffee Cake
Low Fat Eggnog Streusel Coffee Cake Ingredients: sugars, granulated butter, without salt eggnog cream, sour, cultured alcoholic beverage, distilled, rum, 80 proof egg substitute, powder wheat flour, white, all-purpose...
Low Fat Eggnog Streusel Coffee Cake
Ingredients:
sugars, granulated
butter, without salt
eggnog
cream, sour, cultured
alcoholic beverage, distilled, rum, 80 proof
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, nutmeg, ground
spices, cinnamon, ground
sugars, powdered
eggnog
Directions:
Spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
Make streusel topping; set aside.
Beat splenda and butter in large bowl with electric mixer on medium speed.
Beat in eggnog, sour cream, rum extract and egg sub until blended.
Stir in flour, baking powder, baking soda and salt.
Spread in pan.
Sprinkle streusel topping over batter.
Cover and refrigerate atleast 8 hours.
Heat oven to 350*.
Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
Make eggnog glaze; drizzle over coffee cake.
For serving, cut into 5 rows by 3 rows.
Note**To cook immediately reduce bake time to 30-35 minutes.
Ingredients:
sugars, granulated
butter, without salt
eggnog
cream, sour, cultured
alcoholic beverage, distilled, rum, 80 proof
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, nutmeg, ground
spices, cinnamon, ground
sugars, powdered
eggnog
Directions:
Spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
Make streusel topping; set aside.
Beat splenda and butter in large bowl with electric mixer on medium speed.
Beat in eggnog, sour cream, rum extract and egg sub until blended.
Stir in flour, baking powder, baking soda and salt.
Spread in pan.
Sprinkle streusel topping over batter.
Cover and refrigerate atleast 8 hours.
Heat oven to 350*.
Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
Cool 20 minutes.
Make eggnog glaze; drizzle over coffee cake.
For serving, cut into 5 rows by 3 rows.
Note**To cook immediately reduce bake time to 30-35 minutes.