Coffee Cake

Name: Coffee Cake
Yield: 12 servings
Ingredients: 1/3 Cup Brown Sugar, unpacked; 1/2 Cup Whole Wheat Flour; 2 Tsp Ground Cinnamon; 1/2 Tsp Nutmeg, ground; 3 Tbsp Butter, unsalted; 1/2 Cup Espresso or Dark Roast Coffee, brewed from *K-Cup®; 1/4 Cup Vegetable Oil; 1/2 Cup Greek Yogurt, plain, non-fat; 2/3 Cup Coconut Sugar; 1 Eggs, whole large; 2 Egg White; 2 Tsp Vanilla Extract; 1 1/3 Cup Whole Wheat Flour; 1 Tsp Baking Powder; 1/4 Tsp Baking Soda; 1/4 Tsp Salt; 1 Tsp Ground Cinnamon

This delicious cake is rich enough for dessert, but wholesome and satisfying enough for a special breakfast or afternoon snack, with or without a side of coffee.

Ingredients

¹/₃ cup Brown Sugar, unpacked – light
¹/₂ cup Whole Wheat Flour – white
2 tsp Ground Cinnamon
¹/₂ tsp Nutmeg, ground
3 tbsp Butter, unsalted – cold, cubed
¹/₂ cup Espresso or Dark Roast Coffee, brewed from *K-Cup®
¹/₄ cup Vegetable Oil
¹/₂ cup Greek Yogurt, plain, non-fat
²/₃ cup Coconut Sugar
1 Eggs, whole large
2 Egg White
2 tsp Vanilla Extract
1 ¹/₃ cup Whole Wheat Flour – white
1 tsp Baking Powder
¹/₄ tsp Baking Soda
¹/₄ tsp Salt
1 tsp Ground Cinnamon

Directions

Preheat oven to 350°F. Grease an 8x8 baking dish with butter, coconut oil, or baking spray.

Brew 4oz coffee for the cake batter. Let it cool while you make the streusel topping.

To make the streusel, combine brown sugar, nutmeg, 2 tsp of cinnamon, and ½ cup of flour in a large bowl.

Add the cubed butter, and, using a fork, press and mix the mixture until all dry ingredients have been thoroughly combined with the butter, creating ¼ to ½ inch crumbles. Set aside.

In another large bowl, mix oil, yogurt, brewed espresso/coffee, sugar, egg, egg whites, and vanilla. Set aside.

In a separate bowl, gently whisk together flour, baking powder, baking soda, salt, and cinnamon.

Gently fold dry ingredients into wet ingredients, about a cup at a time, stirring softly in between to incorporate ingredients before adding the next portion. Take care not to overmix.

Pour half the batter into your greased pan, followed by half of the streusel mixture, then the second half of the batter. Top with the remaining streusel.

Once the oven is preheated to 350°F, bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to fully cool before slicing.

See Nutrition Info

Nutritional information

Recipe: Coffee Cake

Serving in this recipe: 12

Calories: 200
Total Fat: 9 g	12.9%
Saturated Fat: 2.5 g	11.9%
Cholesterol: 23.7 mg	7.9%
Sodium: 96.3 mg	4%
Total Carbs: 26 g	8.7%
Dietary Fiber: 2 g	9.4%
Sugar: 11 g
Protein: 4 g	9.6%
Vitamin A: 2.1%	Vitamin C: 0%
Calcium: 5.4%	Iron: 4.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.