A sweet topping of cocoa powder and cinnamon is baked right into this delicious mocha coffee cake.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
1 hr 10 mins
Servings:
12
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Ingredients

Topping
Coffee Cake

Directions

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

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  • 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.

Tips

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; protein 3.5g 7% DV; carbohydrates 23.9g 8% DV; dietary fiber 0.9g 4% DV; sugars 8.2g; fat 6.5g 10% DV; saturated fat 1.9g 9% DV; cholesterol 41.3mg 14% DV; vitamin a iu 127.2IU 3% DV; vitamin c 0mg; folate 54.9mcg 14% DV; calcium 59.1mg 6% DV; iron 1.3mg 7% DV; magnesium 14.7mg 5% DV; potassium 105.3mg 3% DV; sodium 148.4mg 6% DV.
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