Lemon Yogurt Coffee Cake
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Cholesterol free egg substitute||3⁄4 Cup (12 tbs)|
|Lemon extract||1 1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs) (Otherwise Use Whole Wheat Flour)|
|Baking powder||2 1⁄2 Teaspoon|
|Lemon low fat yogurt||1 Cup (16 tbs) (Use Danone)|
|Grated lemon peel||1 Tablespoon|
|Coarsely chopped cranberries||1 Cup (16 tbs)|
Preheat oven to 350°F.
Grease and flour a 9-cup kugelhopf or 9-inch bundt pan.
In a large bowl beat oil and honey until creamy.
Add egg, egg substitute and lemon extract; beat until blended.
In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt.
Fold in lemon peel and cranberries.
Pour into prepared pan; smooth top.
Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
Cool in pan on wire rack.