Not My Mom's Coffee Cake

Now that T is feeling much better, and is eating normal foods, she chose two of her favorites today. For breakfast, she'd wanted my mother's coffee cake, which I haven't made for over a year because it has so much sugar and fat in it. I decided to try "lightening" it up, and adding fiber to make it healthier. It was a success.

Here's the original recipe:

Mom's Coffee Cake

1 1/2 cup flour
2 1/2 tsp baking powder
1/4 cup shortening
1 egg
3/4 cup sugar
3/4 tsp salt
3/4 cup milk


Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 1/4 cup butter, pour on top. Sprinkle cinnamon and sugar generously (I've always used a teaspoon of cinnamon mixed with 3 tablespoons of sugar). Bake 25-30 minutes or until toothpick inserted in center comes out clean.


And here's the revision:

Not My Mom's Coffee Cake


3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 Tbsp ground flaxseed
2 1/2 tsp baking powder
1/4 cup sugar
1/2 cup Splenda granular
1/4 cup canola oil
3/4 cup 1% or skim milk

Heat oven to 375F. Grease pan (9" round or square). Blend all ingredients, beat 1/2 minute. Spread in pan. Topping: Melt 2 tablespoons butter, pour on top. Sprinkle with a mixture of 1/2 tsp cinnamon and 2 tablespoos sugar. Bake 25-30 minutes or until toothpick inserted in center comes out clean.





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