Honey Topped Coffee Cake
A tropical coffee cake, with a pineapple/coconut/honey topping.
This one didn't last any time at all and is sure to be made
again. If your spice rack doesn't contain any mace, go get some.
It adds a hard to describe, but very nice flavor to this
breakfast treat.
1 1/2 c Flour
1/2 c Sugar
2 t Sodium Free Baking Powder
1/2 t Mace
8 3/4 cn Pineapple,Crushed
1/4 c Egg Substitute
1/4 c Oil
1/3 c Honey
1/2 c Granola
1/4 c Coconut
Stir together dry ingredients. Drain pineapple, reserving syrup.
Add water to syrup if necessary to make 1/2 cup. Combine syrup,
egg and oil. Add to flour mixture, stirring until smooth. Pour
into 9x 1 1/2 inch round baking pan sprayed with non-stick
vegetable oil spray. Combine honey, pineapple, granola and
coconut. Spread over batter. Bake at 400 until done, about 25
minutes.
Yield: 8 Servings
Per Serving:
308 Calories
5 g Protein
10 g Total Fat
2 g Saturated Fat
5 g Polyunsaturated Fat
2 g Monounsaturated Fat
52 g Carbohydrates
1.9 g Fiber
19 mg Sodium
267 mg Potassium
0 mg Cholesterol
Diabetic Exchanges
1.5 Starch
0 Fruit
0 Milk
1 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1.5 Fat