Lemon-Yogurt Coffee Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 165165 cal |
| pro | 4 g4g pro |
| total fat | 4 g4g total fat |
| carb | 30 g30g carb |
Yes, there are treats at the spa. Portions are modest, yet they satisfy that sweet craving. The usual 1/2 cup (125 mL) of butter in a cake like this has been reduced. Serve warm.
Ingredients
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 3 tbsp butter 3 tbsp butter
- 2 egg whites 2 egg whites
- 1 egg 1 egg
- 3/4 cup plain low-fat yogurt 3/4 cup plain low-fat yogurt
- 2 tsp grated lemon rind 2 tsp grated lemon rind
- 2 tsp lemon juice 2 tsp lemon juice
- 3/4 tsp vanilla 3/4 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 3/4 tsp baking powder 3/4 tsp baking powder
- 3/4 tsp baking soda 3/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 3 tbsp packed brown sugar 3 tbsp packed brown sugar
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/4 cup chopped dates 1/4 cup chopped dates
Preparation
In large bowl, beat granulated sugar and butter until combined. Beat in egg whites and egg, one at a time, beating well; beat in yogurt, rind, juice and vanilla. Stir together flour, baking powder, baking soda and salt. In bowl, blend together brown sugar, cinnamon and nutmeg, mix in dates.
Stir flour mixture into yogurt mixture just until combined. Pour into lightly greased 8-inch (2 L) square cake pan. Sprinkle with brown sugar mixture; swirl slightly with spatula. Bake in 350°F (180°C) oven for 35 minutes or until tester inserted into centre comes out clean.
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