Wednesday, May 25, 2016

Country Morning Coffee Cake-Easy and Healthy

This is one of our families favorite foods for breakfast. The kids love it as does DH.  It is also a quick and easy breakfast and rounded out with milk and fruit is less expensive than store bought cereal.  Now I have to make a batch every week to keep up with the demand from my kids and husband.  We have it for snacks and for breakfast. It's probably much healthier than store bought cereals or snacks and uses up things I have tons of.

It makes a gigantic pan and lasts about  a week for us with 6 people. It is moist and fluffy and doesn't go stale as long as you wrap it up.  My children love it so much that at snack time they plead to have some.  This is a great recipe for feeding a crowd and goes well with coffee, tea, or big frosty glasses of milk.

Housewife  Tweaking:

OK you will notice that I tweak allot of recipes to suit my tastes or needs.   This recipe was originally not as healthy but I have changed it by cutting back the sugar, using applesauce as a sweetener instead, using yogurt, and using olive oil or coconut oil, putting in some whole wheat flour and wheat germ for added nutrition.   It turns out even lighter and moister in my opinion.  Also I like not just Cinnamon in the topping but nutmeg because I'm a nutmeg addict.  I do not add the nuts because all the kids hate them.

Country Morning Coffee Cake


1 c. light olive oil or coconut oil (adds essential fatty acids)
1 c. sugar
1 cup no sugar added applesauce or home canned applesauce (makes a moister cake, cuts on sugar, adds fiber and fruit)
4 eggs, beaten
2 c.  plain yogurt
3 c. flour
1 c. whole wheat flour (adds fiber and is good for you)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
2 tbs. wheat germ  (adds vitamin E and folic acid)

Cinnamon-nut Topping:

2/3 c. brown sugar, packed
1/2 c sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. chopped pecans or almonds if you like

Use a fork to mix all ingredients together.

Combine fats, apple-sauce, sugar, eggs, and yogurt  in a large bowl.  Stir in remaining ingredients: mix thoroughly.  Pour into a greased  10 x 14 pan baking pan and sprinkle with the Cinnamon-nut topping.  Bake at 350 for  45 minutes or until a toothpick tests clean. Cut into squares.  Serves 18 to 20

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