How to Make Low-Fat Coffee Cake

This recipe, completely absent of butter and eggs, allows you to indulge in the timeless treat of coffee cake minus the guilt. With its distinctly strong coffee flavor and crunchy crust, this low-fat coffee cake is best when enjoyed fresh out of the oven or warmed in the microwave. The aroma of this baking coffee cake alone is well worth it!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 1/4 cups brown sugar
• 4 cups self-rising flour
• 2 heaped Tbsp instant coffee
• 1 1/2 Tbsp cinnamon
• 1/4 tsp nutmeg

1. Make coffee. Dissolve instant coffee in 2 cups of water and let cool.
2. Turn on oven. Preheat oven to 325 degrees Fahrenheit.
3. Combine dry ingredients. In a medium-sized bowl, mix together brown sugar, self-rising flour, cinnamon and nutmeg. Stir thoroughly.
4. Combine dry and wet ingredients. Stir cooled coffee into dry ingredients and mix thoroughly.
5. Bake. Pour batter into greased and floured Bundt pan and bake for 2 hours. Turn cake out on a rack to cool.

Tips & Warnings

• Instead of making instant coffee, you can also use leftover coffee that you’ve let cool.
• If you’re a fan of raisins, go ahead and mix some through the batter (you can add a bit of water to make this process easier).