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Cinnamon Coffee Cake |
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Serves: 12 Print this RecipeThis attractive coffee cake is made in a bundt pan and wows the eater with its impressive center cinnamon and chocolate swirl. Cake 1 1/4 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 5 tablespoons stick margarine 1/3 cup granulated sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/4 cup low-fat milk (1%) Swirl 1 1/2 teaspoons cinnamon 1 1/2 teaspoons unsweetened cocoa powder 1 teaspoon granulated sugar 1. Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray. 2. In a medium bowl, whisk the flour, baking powder, and salt. Set aside. 3. In a medium bowl, with an electric mixer at medium speed, beat the margarine until creamy, 1-2 minutes. Gradually blend in the sugar. Add the vanilla and eggs, stirring until smooth. Add the flour mixture alternately with the milk, ending with flour. Stir 1 more minute. 4. In a small bowl, mix the cinnamon, cocoa, and sugar together until blended. 5. Sprinkle 1 tsp of the cinnamon mixture into the bottom of the prepared bundt pan. Spread half of the batter on top. Sprinkle with 1 1/2 tsp of the cinnamon mixture; top with the remaining batter, then the remaining cinnamon mixture. To swirl, take a knife and cut through the entire batter, swerving the knife back and forth. 6. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Cool in the pan for 10 minutes, then invert onto a plate. If needed, loosen the cake with a knife before inverting. EXCHANGES Carbohydrate 1 Fat 1 NUTRITION FACTS Calories 127(Calories from Fat 52) Total Fat 6 g Saturated Fat 1 g Cholesterol 36 mg Sodium 155 mg Carbohydrate 16 g Dietary Fiber 0 g Sugars 6 g Protein 3 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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