TNT Cinnamon Nut Coffee Cake
Jul 21, 2006 14:16:45 GMT -8
Post by tami on Jul 21, 2006 14:16:45 GMT -8
Cinnamon Nut Coffee Cake WW
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cinnamon Nut Coffee Cake WW
Serves: 9
Points: 3
Source: Secrests of fat-free baking by Sandra Woodruff
1 cup uncleached flour
1/2 cup whole wheat flour ( I used whole wheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup light brown sugar
1/2 cup no sugar added applesauce
1/2 cup nonfat buttermilk
3 tablespoons fat free egg substitute
1 teaspoon vanilla extract
Topping:
18 pecan halves ( I would chop these up instead of leaving them in halves)
4 1/2 teaspoons sugar
3/4 teaspoon ground cinnamon
Combine the flours, bkg pwdr, soda,& brown sugar, stir to mix well. Add the applesauce, buttermilk, egg sub, and vanilla extract. Mix well.
Coat an 8 inch square pan with nonstick spray. Spread batter evenly in the pan. Arrange the pecan halves on top of the batter, pressing each nut slightly into the batter. Combine the sugar and cinnamon and sprinkle over the top. Bake in preheated 350 oven for about 25 minutes. Cool cake for at least 20 minutes before cutting into squares. Serve warm or at room temp.
Nutritional info per serving: 172 calories,1.9g fat, 1.6g fiber
Tami's Notes: Somtimes I will sub canned pumpkin for the applesauce and use pumpkin pie spice instead of cinnamon and it is a wonderful pumpkin cake.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cinnamon Nut Coffee Cake WW
Serves: 9
Points: 3
Source: Secrests of fat-free baking by Sandra Woodruff
1 cup uncleached flour
1/2 cup whole wheat flour ( I used whole wheat pastry flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup light brown sugar
1/2 cup no sugar added applesauce
1/2 cup nonfat buttermilk
3 tablespoons fat free egg substitute
1 teaspoon vanilla extract
Topping:
18 pecan halves ( I would chop these up instead of leaving them in halves)
4 1/2 teaspoons sugar
3/4 teaspoon ground cinnamon
Combine the flours, bkg pwdr, soda,& brown sugar, stir to mix well. Add the applesauce, buttermilk, egg sub, and vanilla extract. Mix well.
Coat an 8 inch square pan with nonstick spray. Spread batter evenly in the pan. Arrange the pecan halves on top of the batter, pressing each nut slightly into the batter. Combine the sugar and cinnamon and sprinkle over the top. Bake in preheated 350 oven for about 25 minutes. Cool cake for at least 20 minutes before cutting into squares. Serve warm or at room temp.
Nutritional info per serving: 172 calories,1.9g fat, 1.6g fiber
Tami's Notes: Somtimes I will sub canned pumpkin for the applesauce and use pumpkin pie spice instead of cinnamon and it is a wonderful pumpkin cake.