Cinnamon Swirl Coffee Cake

  • Active Time 10m
  • Total Time 50m

Makes 9 servings

This is quick enough to make for the family on the spur of the moment, and elegant enough for a company brunch. Its nutty flavor doesn't come from nuts themselves, but from nutlike cereal nuggets (Grape-Nuts), sprinkled on top to add fiber but hardly any fat. If your family loves spice as much as mine, double the topping mixture.

ingredients

  • Nonstick canola oil spray
  • For Cake:
  • 1 1/2 cups whole wheat pastry flour (spoon into measuring cup and level top)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup sugar
  • 2/3 cup 1% low-fat milk
  • 1/2 cup water
  • 2 tablespoons canola oil
  • 1 large egg
  • For Topping:
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons Grape-Nuts cereal

directions

Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a nonstick 8-inch square baking pan with oil.

TO MAKE CAKE: In a medium bowl, whisk the flour, baking powder, baking soda, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the sugar, milk, water, oil, and egg until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the mixture. Using a spoon, stir just until combined (the batter will be a little lumpy, but that's okay). Do not overmix. Turn into the prepared pan.

TO MAKE TOPPING: In a small bowl, combine the applesauce, sugar, and cinnamon. Drop by heaping teaspoons onto the batter. Swirl a knife back and forth through the batter. Sprinkle the Grape-Nuts over the top.

Bake until the top of the cake sprigs back when gently touched in the center and the sides pull away from the pan, 30 to 35 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Serve warm, or cool completely in the pan on a wire cake rack.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 1580

nutrition information per serving

183 calories; 4g total fat; 24mg cholesterol; 161mg sodium; 34g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.