Coffee cake is a delicious treat and tasty snack and it can always pass as a socially acceptable breakfast food even though it is just cake. Maybe not the best way to reassure mothers who are worried about breakfast eating habits but what they do not know will not kill them! So enjoy this lovely cake that is so tasty that the next one might already be in the oven before the first has even disappeared completely. Whether it is being consumed with coffee, like the name suggests, or with hot chocolate, tea or milk, no matter what it is sure to be devoured far more quickly than you would have liked.
3/4 cup packed dark brown sugar
1/3 cup chopped walnuts (other nuts can be used, or omitted entirely)
1 teaspoon ground cinnamon
3 1/4 cups all-purpose flour (about 14 1/2 ounces)
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoon butter, softened
3/4 cup egg substitute
1 teaspoon vanilla extract
1 1/2 cups nonfat buttermilk
1. Preheat oven to 350°.
2. Combine brown sugar, walnuts, and cinnamon in a small bowl. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer at medium-high speed until well combined (about 3 minutes). Add egg substitute; beat 3 minutes or until combined. Beat in vanilla.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating well after each addition and scraping sides of bowl. Spoon half of batter into a 10-inch Bundt pan coated with cooking spray. Sprinkle half of brown sugar mixture evenly over batter; spoon remaining half of batter into pan. Top with remaining brown sugar mixture.
6. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
7. Eat and Enjoy!