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Caramel Coffee Cake

There are so many wonderful cakes out there in the world (especially in coffee shops), but most of them are of the high fat, high sugar variety. This makes it hard for someone who is watching their figure, but loves cake too much to give it up. This cake, which has a very similar recipe to my Pineapple Coconut Yogurt Cake , uses yogurt to provide moisture and flavor. There is no added oil, butter or sugar, so you can indulge in this treat while your waistline thanks you!

Step 1) Mix all dry ingredients in a large bowl.

Step 2) Mix all wet ingredients (except for half of coffee and skim milk) in another bold.

Step 3) Mix together wet and dry ingredients. The batter will be slightly dry at first, so stir in milk to make it more liquid-like.

Step 4) Pour batter into a pan sprayed with PAM non stick spray.

Step 5) Bake at 400°F for 40 – 50 min.

Step 6) Cut into 8 squares and allow to cool. While cooling, make another cup of hot coffee with with a bit of skim milk & sweetener. Pour over the slices and refrigerate for 30 min – 1 hour. I added this step because the initial cake was dry and slightly tasteless, possibly because the yogurt flavor that was not too strong. The coffee adds moisture, sweetness and flavor, and it’s amazing when cold. 

– approx. 100 cal per slice (1/8 of cake) – 

SERVING SUGGESTION : chilled with slice strawberries! Om nom nom

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About The Muffin Top Cop

A health freak college student; what an oxymoron, right? Journalism major, 19 years young. I'm into food (of the healthy variety), fashion and living fit. I'm known in my family as the 'food police' - that pretty much sums me up!

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