Fruit Spread Coffee Cake Recipe - Cooking Index
Fruit Spread Coffee Cake Recipe - Cooking Index
| 3 4.1666666666667E+14/1.25E+15 cups | 790ml | Reduced-fat buttermilk baking mix |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 3 tablespoons | 45ml | Cold unsalted stick margarine - diced |
| 2/3 cup | 131g / 4.6oz | Fat-free egg substitute |
| 1/2 cup | 118ml | Skim milk |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1 cup | 237ml | Spreadable fruit (any flavor) |
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar |
Preheat the oven to 350 degrees. Spray a 15- by 10-inch jelly-roll pan with nonstick cooking spray.
In a large bowl, combine the baking mix and granulated sugar. With a pastry blender or 2 knives, cut in the margarine until the mixture resembles coarse crumbs. Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined (do not overmix).
Spread two-thirds of the batter into the pan, smoothing the top; spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit. Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack 10 minutes.
Meanwhile, whisk the confectioners' sugar with 1 tablespoon water until smooth; drizzle evenly over the top of the cake while it is still warm.
This recipe yields 18 servings.
Per Serving: 175 Calories, 3 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 263 mg Sodium, 33 g Total Carbohydrate, 0 g Dietary Fiber, 3 g Protein, 34 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 1 Fat, 50 Bonus Calories.
Points Per Serving: 4.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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