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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Adapted from Claire's Corner Copia in New Haven, CT. to incorporate whole grains and no eggs. Ingredients:
filling |
1/4 cup raw sugar |
2 tbsp granulated sugar |
1 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1 tablespoon instant coffee powder |
1/4 cup chopped almonds or walnuts |
1/4 cup raisins |
cake |
5 oz (1/2 block) low-fat silken tofu |
1/4 cup brewed strong coffee, cold |
1 teaspoon pure vanilla extract |
3/4 cup fat-free plain yogurt |
1/2 cup butter, room temperature |
3/4 cup granulated sugar |
1 cup flour |
1 cup whole-wheat pastry flour |
1 teaspoon baking soda |
1 tablespoon baking powder |
Directions:
1. Preheat the oven to 350 degrees, grease a 10-cup tube pan.
2. Combine the filling ingredients in a bowl and set aside.
3. In a blender or food processor, puree tofu, coffee, vanilla and yogurt. Set aside.
4. Cream the butter and sugar in a mixing bowl.
5. Beat in the tofu mixture until well blended.
6. In another bowl, blend the flours, baking soda, and baking powder.
7. Add to the creamed mixture, blending well with electric beaters until smooth.
8. Pour 1/3 of the batter into the prepared pan.
9. Sprinkle half the filling evenly over the top of the batter.
10. Pour another layer of batter evenly over the filling, top with remaining filling followed by the last of the batter.
11. Bake 55 - 60 minutes.
12. Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn it out onto a rack and allow to cool completely.
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