No-Fat, No-Cholesterol Coffeecake
Submitted by Marcy
No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
1 hrsThis coffeecake pulls off a neat trick: a yeast-leavened batter made with yellow cake mix and egg substitute that’s genuinely light on fat and cholesterol without tasting like it’s missing anything.
The cake mix gets split in two. Half goes into the batter with yeast, flour, water, and egg substitute, and the other half gets combined with cooled margarine and sugar to make a crumble topping. Cherry pie filling in the middle gives you fruit in every bite without any peeling or prep.
It bakes in a 9×13 pan in 40 minutes. A good option when you want something that feels indulgent at the breakfast table but comes together from pantry staples.
Ingredients
Directions
Combine 1½ cups cake mix, yeast, flour, water and eggs substitute.
Using electric mixer, beat on medium for 2 minutes.
Spread in greased and floured 9×13 pan.
Spoon pie filling evenly over cake batter.
TOPPING: Add cooled margarine to remaining cake mix and 2 tablespoon sugar, and mix until crumbly. Spoon topping evenly over pie filling.
Bake at 350` for 40 minutes, or until tests done.
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