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Orange Spice Coffee Cake
Low-fat and cholesterol-free, Enjoy a delicious slice at breakfast with tea, Or for a mid-day coffee break - Do it for your heart's sake!
| 2-1/4 cups light Bisquick® | 1/2 tsp. baking powder |
| 1/2 cup granulated sugar | 1/2 tsp. baking soda |
| 2 packets
Sweet One® granulated sugar substitute |
1/4 tsp. ground ginger |
| 2 Tbs. grated orange peel | 1/4 cup skim buttermilk |
| 1/2 cup unsalted reduced-calorie margarine | 1/4 cup liquid egg substitute |
| 3/4 tsp. ground cinnamon | 2 Tbs. orange juice |
Makes 12 servings
Preheat oven to 350°F.
In a large bowl, combine Bisquick®, sugar, Sweet One® and orange peel.
With a pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs. Remove 1/2 cup and set aside.
To remaining mixture add cinnamon, baking powder, baking soda and ginger.
In another small bowl, whisk together buttermilk, egg substitute and orange juice. Add to crumb mixture in large bowl; mix until just combined.
Spray a 9-inch round baking pan with non-stick cooking spray. Spread batter evenly into the pan. Sprinkle reserved crumbs on top of batter.
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on rack for 15 minutes. Invert cake onto rack and cool completely.
Per serving: 155 calories, 3g protein, 5g fat, 25g carbohydrate, 0mg cholesterol, 315mg sodium.
Copyright © 2007 Calorie Control Council
Permission to reprint information in whole or in part contained on this site is granted, provided customary credit is given.