Following is a delicious recipe for Grandma's Early Morning Coffee Cake from Eat Well, Lose Weight While Breastfeeding. I've made it before and found it delicious, despite it being low fat; some of the sweetness comes from wheat germ and the crunchy toppings come from corn flakes. My only tip is that it is best eaten the day it is baked because subsequent days it is rather stale.
Cake
- 3 tbsp butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 cup milk
- 1 tsp vanilla extract
- 1-1/2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2/3 cup wheat germ
Topping
- 1 tbsp wheat germ
- 3 tbsp sugar
- 3 tbsp melted butter
- 3/4 tsp cinnamon
- 5 tbsp crushed corn flakes
Preheat the oven to 375 degrees Fahrenheit. Cream butter with sugar. Add egg, milk, and vanilla extract, then add dry ingredients and blend well. Grease an 8-inch square or round cake pan. Pour batter into pan. Mix topping ingredients together and sprinkle over batter. Bake for 25 to 30 minutes or until it tests done with a cake tester. To make ahead: Mix cake, pour into pan, mix topping, but do not sprinkle on cake. Refrigerate covered. Before baking, add topping. Makes nine portions: 1 starch and 1 fat exchange per serving.
Thank you my dear wife for making a batch for the office. They fellas at work licked the plate clean within the first hour.
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