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mocha coffee cake recipe

Written on Wednesday, August 10, 2016 | 2:51:00 PM



makes: 12 servings (1 piece each)

prep: 20 minutes       bake: 25 minutes

Ingredients : 
- Nonstick cooking spray
- 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**
- 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 low-fat yogurt
- ¼ cup water
- 3 tablespoons canola oil
- 1 teaspoon vanilla

Preparation Method :
1) Preheat oven to 350°F. Lightly coat an 8×8×2-inch or 9×9×2-inch baking pan with cooking spray; set aside. For topping, in a bowl combine the 3 tablespoons brown sugar, 2 tablespoons flour, 1 tablespoon cocoa powder, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

2) In a large bowl stir together the 1½ cups flour, ½ cup brown sugar, 2 tablespoons cocoa powder, the espresso powder, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.

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

4) 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.

*sugar substitute: We do not recommend using sugar substitute for the 3 tablespoons brown sugar in the topping.

**sugar substitute: Choose Splenda Brown Sugar Blend for the brown sugar in the batter. Follow package directions to use product amount equivalent to ½ cup brown sugar.

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