Cinnamon Coffee Cake from Healthy Diabetic Recipes

Cinnamon Coffee Cake Recipe

Recipe Ingredients:

INGREDIENTS FOR TOPPING

1 tbsp Melted butter
1/2 tsp Cinnamon
2 tbsp SugarTwin, granulated
1 tsp Sugar
1/4 cup Toasted dry crumbs

INGREDIENTS FOR CAKE

2 cup Sifted all-purpose or cake
Flour
3 tsp Baking powder
1/4 tsp Salt
3 tbsp Soft butter
1 cup Milk
2/3 cup Sugartwin, Granulated
4 drop Yellow food coloring
1 each Egg (or substitute)

Recipe Instructions:

DIRECTIONS:
Preheat oven to 375 F. Grease an 8-inch round cake
pan. Combine topping ingredients, stirring until
blended. Set aside. Sift flour, baking powder, salt
and sweetener into small mixer bowl. Cut in butter on
low, then medium speed, 3 to 5 minutes, until mixture
is completely blended, and looks like cornmeal (this
assures a fine grain). Add 1/2 C milk mixed with food
coloring. Beat 1/2 min. on medium speed. (Batter will
be stiff) Add remaining milk and beat one minute
longer. Add unbeaten egg and beat one minute more.
Pour into pan already prepared; sprinkle with cinnamon
crumbs. Bake 20 minutes until cake springs back when
lightly touched. Extra crumbs may be added, and they
can be prepared from cinnamon raisin bread.

Yield: 6 servings
Calories: 169 cal (with sugar, this would be 232 cals)
Nutritional Values: 4 g Prot; 6.5 g Fat; 23 g Carb
Exchanges: 2 Bread, 1 Fat

From recipes of Marilyn Johnson, Christmas 1963.
Formatted for MM by A.Broaddus

Servings: 6

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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