This is one good coffee cake! Thanks to Cathy at The Dutch Bakers Daughter.
The coffee cake was made using a gluten free cake mix, a sugar-free pudding mix and reduced the amount of filling and glaze.
Basically follow the instructions on the cake mix box for mixing and baking, but include the additional ingredient list for the recipe.
This is a large loaf cake, so it will take from 60 to 70 minutes to cook completely.
I baked it at 350F, but should have reduced the the temp to 325F, for gluten-free baking, so the crust didn’t brown so much.
Cathy's “My Favorite Coffee Cake”
Just out of the oven
Sampling ………. Delicious!
As made, allowing 16 servings
Nutrition (per serving): 281 calories, 10.3g total fat, 2.8g monounsaturated fat, 1.4g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 5.3g saturated fat, 70.8mg cholesterol, 324.3mg sodium, 33.8mg calcium, 31.1mg potassium, 8mcg folate, 81.5mg phosphorus, 1.3mg phytosterols, <1mcg lycopene, 4.2mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 4.8IU vitamin d, <1mg zinc, 43.8g carbohydrates, <1g fiber, 43.6g net carbohydrates, 25.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.9g protein.
Original recipe: My Favorite Coffee Cake
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