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Mocha Coffee Cake
1 h 10 m
Diabetic Living Magazine
“A sweet topping of cocoa powder and cinnamon is baked right into this delicious mocha coffee cake.”
3 tablespoons packed brown sugar
2 tablespoons flour
1 tablespoon unsweetened cocoa powder
½ teaspoon ground cinnamon
2 tablespoons cold butter
1½ cups flour
½ cup packed brown sugar (see Tip)
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso coffee powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 eggs, lightly beaten, or ½ cup refrigerated or frozen egg product, thawed
½ cup fat-free sour cream or plain lowfat yogurt
¼ cup water
3 tablespoons canola oil
1 teaspoon vanilla
1Preheat oven to 350°F. Lightly coat an 8x8x2-inch or 9x9x2-inch baking pan with cooking spray; set aside.
2To 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.
3To 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.
4In 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.
5Bake 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 ½ 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.