5 pt. Cranberry Coffee Cake
Source of Recipe
BH&G Low-Cal, Low-Fat Recipes
List of Ingredients
nonstick cooking spray
1 1/2 cups cranberries
1/4 cup maple-flavored syrup
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
1/4 cup egg substitute
3 tablespoons cooking oil
1/2 teaspoon vanilla
streusel topping
powdered sugar optional
STREUSEL TOPPING: 2 tablespoons brown sugar 1 tablespoon all-purpose flour 1/4 teaspoon ground cinnamon 2 teaspoons softened butter or margarineRecipe
SPRAY a 9x1-inch round baking pan with nonstick coating; set aside. Combine cranberries and syrup in a medium saucepan. Bring to boiling; reduce heat. Simmer for 3 to 5 minutes or just till cranberries begin to pop, stirring occasionally. Remove from heat; set aside.
STIR together flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl. Stir together buttermilk, egg substitute, oil, and vanillas in a small mixing bowl; add to dry ingredients. Stir till smooth. Spread TWO-THIRDS of the batter into prepared pan. Spoon cranberry mixture over batter in pan. Dollop remaining batter over cranberry layer. Sprinkle with Streusel Topping. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. To serve, cut into wedges. Serve warm, sprinkled with powdered sugar, if desired. Makes 8 servings, at 5 pts. each
STREUSEL TOPPING: Combine all ingredients in small bowl.
Nutrition facts per serving: 232 Cal, 7g Total Fat(2g sat fat), 3mg Choles, 182mg Sod, 40g Carbo, 1g Fiber, 4g Pro. Food Exchanges: 2 Starch, 1 1/2 Fat.
MC Formatted by Sue B 9/98 and submitted to the WW forum.
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