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This moist coffee cake uses whole wheat flour and little oil, but you can't tell that its a healthier version!
- 1⁄2 cup nonfat milk
- 1⁄4 cup canola oil
- 1⁄4 cup egg substitute or 1 whole egg
- 3⁄4 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄2 cup white sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup packed brown sugar
- 1⁄2 cup chopped walnuts
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon butter, melted
- Preheat oven to 375 and grease a 8 inch or 9 inch square baking pan with nonstick cooking spray.
- In a bowl, whisk together the milk, oil and egg or egg substitute.
- In another bowl, stir together both flours, white sugar, baking powder and salt.
- Add dry mixture to milk mixture and stir until just combined.
- Pour into greased pan.
- Mix together all topping ingredients and sprinkle evenly over cake batter.
- Bake for 18-28 minutes, depending on size of pan used. Check with knife near center to see if comes out clean.
- Cool on wire racks and store in airtight container.
- NOTE: I used a 9 inch flexible baking mold and it was finished in 18 minutes. It will take longer baking time if using 8 inch pan.
I used whole wheat pastry flour instead of all-purpose and I added a teaspoon of vanilla and a couple teaspoons cinnamon to the cake batter. The only problem was there wasn't enough butter to keep the topping together and on top of the cake. I will significantly increase the amount next time I make this.
this recipe was nice and simple, and the cake part came out well. the only thing i had a problem with was the topping. i think it needs more butter or something to make the brown sugar tuen a bit more "crumbly". the way it is right now is basically just as if i had dumped a lot of brown sugar on top, which makes it messy to eat and serve.
I just made this coffee cake and it's delicious. I added a little vanilla, used less salt, and more melted butter to the topping mixture. The only reason I didn't give this 5 stars is because I thought it might have been a wee bit better with half the batter spread in the pan, then topping mixture, and then the rest of the batter and more topping on that. There just wasn't quite enough batter to spread over the bottom using just half, although possibly if I fussed more, I might have pulled it off. Had I done that, I would have winged it with making a little more topping, but I wouldn't have doubled the topping recipe. I will definitely use this recipe again.