A sweet topping of cocoa powder and cinnamon is baked right into this delicious mocha coffee cake. Source: Diabetic Living Magazine

Diabetic Living Magazine


Coffee Cake


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch or 9x9x2-inch baking pan with cooking spray; set aside.

  • To prepare Topping: In a small bowl stir together the brown sugar, flour, cocoa powder, and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

  • To prepare Coffee Cake: In a large bowl stir together flour, brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl combine eggs, sour cream, water, canola oil, and vanilla. Add to flour mixture; stir just until combined. Spread batter evenly in prepared pan. Sprinkle evenly with topping.

  • Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Cut into 12 pieces; serve warm.


Tip: If using a sugar substitute-sugar blend, we recommend Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar. Nutrition Facts PerServing with Substitute: Same as below, except 162 cal., 147 mg sodium, 22 g carb. (6 g sugar). Exchanges: 0.5 medium fat protein.

Nutrition Facts

165 calories; total fat 6.5g 10% DV; saturated fat 1.9g; cholesterol 41mg 14% DV; sodium 148mg 6% DV; potassium 105mg 3% DV; carbohydrates 23.9g 8% DV; fiber 0.9g 4% DV; sugar 8g; protein 3.5g 7% DV; exchange other carbs 2; vitamin a iu 127IU; vitamin cmg; folate 55mcg; calcium 59mg; iron 1mg; magnesium 15mg.