Food recipes
Low Fat Coffee Cake
Low Fat Coffee Cake Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda spices, cinnamon, ground egg substitut...
Low Fat Coffee Cake
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
egg substitute, powder
oil, canola
sugars, granulated
sugars, brown
cream, sour, cultured
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
Directions:
Preheat the oven to 350 degrees.
Spray a 9 x 13" pan with non stick cooking spray and set aside
Combine flour + baking powder + baking soda and Cinnamon.
Set aside
Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream.
Mixing well.
Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened.
Spread the batter into the prepare pan.
Combine all the topping ingredients.
Mix it using your finger tips (make sure that butter is room temperature).
Sprinkle the topping on top of the batter in the pan.
Bake about 35 minutes, a few minutes longer if it is refrigerated.
Test by inserting a sharp knife into the center of the cake.
If it is come out clean it is done :).
TIPS: If you make this the night before.
Make sure dont add the topping right away.
I would add the topping right before you bake it.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
egg substitute, powder
oil, canola
sugars, granulated
sugars, brown
cream, sour, cultured
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
Directions:
Preheat the oven to 350 degrees.
Spray a 9 x 13" pan with non stick cooking spray and set aside
Combine flour + baking powder + baking soda and Cinnamon.
Set aside
Place the egg substitute or egg whites in a large bowl, add oil, sugars (both) and sour cream.
Mixing well.
Quickly stir the flour mixture into the sour cream misture, mix just until thoroughly moistened.
Spread the batter into the prepare pan.
Combine all the topping ingredients.
Mix it using your finger tips (make sure that butter is room temperature).
Sprinkle the topping on top of the batter in the pan.
Bake about 35 minutes, a few minutes longer if it is refrigerated.
Test by inserting a sharp knife into the center of the cake.
If it is come out clean it is done :).
TIPS: If you make this the night before.
Make sure dont add the topping right away.
I would add the topping right before you bake it.
Enjoy!