Yum Yum Coffee Cake Recipe
Ingredients
| Boiling water | 2 Teaspoon | |
| 4 teaspoons instant coffee crystals | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Walnuts | 1 Cup (16 tbs), coarsely chopped | |
| 1/2 cup sugar substitute or 5 tablespoons granulated fructose | ||
| Ground cinnamon | 2 Teaspoon | |
| 1 teaspoon instant coffee crystals | ||
| Coffee | 1 Teaspoon | |
| 3/4 cup butter or low-salt tub margarine, at room temperature | ||
| Sugar substitute | 1/2 Cup (16 tbs) | |
| 1 1/4 cups granulated fructose or 1 3/4 cups fructose and no sugar substitute | ||
| Unsweetened applesauce | 1/4 Cup (16 tbs) | |
| 3/4 cup egg substitute or 3 eggs | ||
| 2 teaspoons almond or vanilla extract | ||
| 1/4 cup real sour cream or cream yogurt | ||
| 1/2 cup low-fat ricotta cheese | ||
| 1/4 cup cream yogurt or buttermilk | ||
Directions
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.
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.
Chef
