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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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Coffee cake that really is! I've added the lightened ingredients to make it diabetic friendly. This is a delicious, moist and light textured loaf. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons instant coffee (good quality) |
1 tablespoon hot water |
1 1/2 cups granulated sugar (splenda) |
1/3 cup butter, softened (non hydrogenized margarine) |
1 1/2 cups sour cream (fat free sour cream) |
2 large eggs (1/2 cup egg whites) |
1 cup chopped nuts, divided (2/3 cup) |
Directions:
1. Preheat oven to 350°F Grease 9 x 5-inch loaf pan.
2. Combine flour, cinnamon, baking powder and salt in medium bowl.
3. Combine coffee and water in small bowl; stir until dissolved.
4. Combine sugar and butter in large mixer bowl.
5. Add sour cream and eggs; beat until creamy. Gradually beat in flour mixture alternately with coffee mixture.
6. Stir in 3/4 cup nuts.
7. Spread batter into prepared pan.
8. Sprinkle with remaining nuts.
9. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack.
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