Yum Yum Coffee Cake Recipe




 Boiling water2 Teaspoon
 Instant coffee crystals4 Teaspoon
 All purpose flour3 Cup (48 tbs)
 Baking powder1 1⁄2 Teaspoon
 Baking soda1 1⁄2 Teaspoon
 Chopped walnuts1 Cup (16 tbs)
 Sugar substitute/5 tablespoons granulated fructose1⁄2 Cup (8 tbs)
 Ground cinnamon2 Teaspoon
 Instant coffee crystals1 Teaspoon
 Ground coffee1 Teaspoon
 Butter/Low salt tub margarine, at room temperature3⁄4 Cup (12 tbs)
 Sugar substitute1⁄2 Cup (8 tbs) (12 Packets)
 Granulated fructose/1 3/4 cups fructose and no sugar substitute1 1⁄4 Cup (20 tbs)
 Unsweetened applesauce1⁄4 Cup (4 tbs)
 Egg substitute/3 eggs3⁄4 Cup (12 tbs)
 Almond extract/Vanilla extract2 Teaspoon
 Sour cream/Cream yogurt1⁄4 Cup (4 tbs)
 Low fat ricotta cheese1⁄2 Cup (8 tbs)
 Cream yogurt/Buttermilk1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6159 Calories from Fat 3106

% Daily Value*

Total Fat 350 g539.1%

Saturated Fat 116.2 g581%

Trans Fat 0 g

Cholesterol 453.7 mg

Sodium 3280.9 mg136.7%

Total Carbohydrates 651 g217.1%

Dietary Fiber 41.8 g167.1%

Sugars 118.4 g

Protein 123 g246.8%

Vitamin A 120.6% Vitamin C 3%

Calcium 152.2% Iron 183.3%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Lightly butter a 12-cup bundt pan.
In a cup, mix boiling water and instant coffee crystals until coffee dis solves.
Set aside.
In a medium bowl, whisk together flour, baking powder, and baking soda.
Set aside.
In a small bowl, stir together walnuts, 1/2 cup sugar substitute, cinnamon, instant coffee crystals, and ground coffee.
Set aside.
In a large bowl, use electric mixer set on low to medium speed to beat butter until smooth.
Add sugar substitute and fructose (or fructose only).
Beat until light and fluffy.
In a bowl, thoroughly beat together applesauce, egg substitute, almond extract, sour cream, ricotta cheese, cream yogurt, and reserved liquid coffee.
Add these ingredients to the butter mixture and beat well.
Gradually add small amounts of the flour mixture to the wet ingredients, beating well and scraping down bowl after each addition.
Do a taste test.
Add more sweetener if needed.
Pour half of the batter into the prepared pan.
Evenly sprinkle the nut mixture on top of the batter and then add the remaining batter.
Smooth out evenly.
Bake for 1 hour or until a knife inserted in several different places comes out clean.
Remove from oven and cool 10 minutes, invert pan and place cake on wire rack to cool.