 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
|
|
Yogurt-Pecan Coffee Cake
|
|
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
The yogurt makes this cake very moist and rich. So good!
|
 |
|
Diet Types: Vegetarian, Wheat Free
|
|
|
Ingredients:
1 cup lightly toasted pecans, finely chopped1/3 cup sugar1 teaspoon cinnamon2 cups oat flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1/2 cup maple syrup1/3 cup canola oil2 egg whites, lightly beaten1 cup plain, nonfat yogurt1 teaspoon vanilla
|
|
|
Serves: 6
|
|
|
Cooking Time: Under 30 minutes |
|
| Instructions: |
| Preheat the oven to 350 degrees.
In a small bowl stir the pecans, sugar, and cinnamon.
Sift together flour, baking powder, baking soda and salt.
In a separate medium-sized bowl beat the syrup and oil together until smooth. Beat in the eggs. Stir in the yogurt and the vanilla.
Combine the wet and dry ingredients and stir just until evenly moistened.
Oil a 9" round or square pan. Spread half the batter in the pan and sprinkle half the pecan topping evenly over the cake batter. Spread the remaining batter on top, making it as smooth as possible.
Sprinkle the remaining pecan mixture evenly over the top of the batter and bake for 40 to 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Place on a wire rack to cool for 10 minutes before cutting.
|
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
|
| Amount Per Serving |
|
Calories 506
Calories from Fat 256
|
|
|
% Daily Value*
|
| | Total Fat 28g | 44% | | | Saturated Fat 2g | 10% | | | Mono Fat 15g | | | | Poly Fat 8g | | | | Cholesterol 1mg | 0% | | | Sodium 419mg | 17% | | | Total Carbs 55g | 18% | | | Dietary Fiber 6g | 24% | | | Sugars 18g | | | | Protein 10g | | | | Iron | 15% | | | Calcium | 19% | | | Vitamin C | 1% | | | Vitamin E | 16% | | | Vitamin A | 0% | | | Vitamin B-12 | 5% | | | Vitamin B-6 | 5% | | | Pantothenic acid | 5% | | | Niacin | 2% | | | Riboflavin | 12% | | | Thiamin | 27% | | | Folate | 2% | | | Selenium | 9% | | | Manganese | 90% | | | Copper | 15% | | | Zinc | 16% | | | Potassium | 10% | | | Phosphorus | 20% | | | Magnesium | 9% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
