Wednesday, February 26, 2014

Wheat Coffee Cake {Egg-free}

In attempts to make some of our favorite recipes a little healthier, I replaced half of the all-purpose flour with whole-wheat flour in our favorite Coffee Cake (EF) recipe.  My kids didn't even seem to notice that it was different.  Maybe there was still plenty of sugar so they didn't care.  My husband on the other hand, could tell a difference in his favorite coffee cake.  But he still ate it happy to have something tastier than the normal hum drum cereal of normal weekdays!

You may be asking yourself, why bother adding whole wheat flour if I left all of the sugar?  Well, I will tell you why.  Big increase in fiber!  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, this coffee cake now had 3 times the fiber it did before!  Yay!

Wheat Coffee Cake

½ c sugar
8 T margarine, separated
1 c milk
1 c all-purpose flour
1 c whole wheat flour
1 T baking powder (aluminum-free)
4 T sugar
1 t cinnamon

Preheat oven to 350o.  Cream together ½ c sugar and 3 T margarine.  Stir in milk.  Add baking powder and flour, stirring until incorporated.  Pour into a greased 8” square baking pan.  Cube remaining margarine into small cubes and sprinkle over top of cake.  Gently push margarine cubes down into batter, leaving them partially exposed.  Combine cinnamon and 4 T sugar and sprinkle over batter.  Bake in preheated oven for about 30 minutes.

Serves 9

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