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Mocha Coffee Cake

Mocha Coffee Cake

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Rated: 0
  • Makes: 12 servings
  • Prep to 20 mins
  • Bake to 25 mins
  • Serving Size: 1 piece each
  • Carb Grams Per Serving: 24

Ingredients

  • Nonstick cooking spray
  • 3 tablespoons packed brown sugar
  • 2 tablespoons flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1 1/2 cups flour
  • 1/2 cup packed brown sugar*
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon instant espresso coffee powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten, or 1/2 cup refrigerated or frozen egg product, thawed
  • 1/2 cup fat-free sour cream or plain lowfat yogurt
  • 1/4 cup water
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees F. Lightly coat an 8x8x2-inch or 9x9x2-inch baking pan with cooking spray; set aside. For topping: In a small bowl stir together 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 1 1/2 cups flour, 1/2 cup brown sugar, 2 tablespoons cocoa powder, 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, water, canola oil, and vanilla. Add to flour mixture; stir just until combined. Spread batter evenly in 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.

Tip

  • Sugar Substitutes: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup brown sugar.
  • Sugar Substitutes: Per Serving with Substitute: Same as above, except 162 cal., 147 mg sodium, 22 g carb. (6 g sugar). Exchanges: 0.5 medium fat meat.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 165 cal., 6 g total fat (2 g sat. fat), 41 mg chol., 148 mg sodium, 24 g carb. (1 g fiber, 8 g sugars), 3 g pro.

Diabetic Exchanges

Starch (d.e): 1; Medium-Fat Meat (d.e): 1; Fat (d.e): 0.5; Other Carb (d.e): 0.5