Yum Yum Coffee Cake
|Boiling water||2 Teaspoon|
|Instant coffee crystals||4 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar substitute/5 tablespoons granulated fructose||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|Instant coffee crystals||1 Teaspoon|
|Ground coffee||1 Teaspoon|
|Butter/Low salt tub margarine, at room temperature||3⁄4 Cup (12 tbs)|
|Sugar substitute||1⁄2 Cup (8 tbs) (12 Packets)|
|Granulated fructose/1 3/4 cups fructose and no sugar substitute||1 1⁄4 Cup (20 tbs)|
|Unsweetened applesauce||1⁄4 Cup (4 tbs)|
|Egg substitute/3 eggs||3⁄4 Cup (12 tbs)|
|Almond extract/Vanilla extract||2 Teaspoon|
|Sour cream/Cream yogurt||1⁄4 Cup (4 tbs)|
|Low fat ricotta cheese||1⁄2 Cup (8 tbs)|
|Cream yogurt/Buttermilk||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°.
Lightly butter a 12-cup bundt pan.
In a cup, mix boiling water and instant coffee crystals until coffee dis solves.
In a medium bowl, whisk together flour, baking powder, and baking soda.
In a small bowl, stir together walnuts, 1/2 cup sugar substitute, cinnamon, instant coffee crystals, and ground coffee.
In a large bowl, use electric mixer set on low to medium speed to beat butter until smooth.
Add sugar substitute and fructose (or fructose only).
Beat until light and fluffy.
In a bowl, thoroughly beat together applesauce, egg substitute, almond extract, sour cream, ricotta cheese, cream yogurt, and reserved liquid coffee.
Add these ingredients to the butter mixture and beat well.
Gradually add small amounts of the flour mixture to the wet ingredients, beating well and scraping down bowl after each addition.
Do a taste test.
Add more sweetener if needed.
Pour half of the batter into the prepared pan.
Evenly sprinkle the nut mixture on top of the batter and then add the remaining batter.
Smooth out evenly.
Bake for 1 hour or until a knife inserted in several different places comes out clean.
Remove from oven and cool 10 minutes, invert pan and place cake on wire rack to cool.
Serving size: Complete recipe
Calories 6159 Calories from Fat 3106
% Daily Value*
Total Fat 350 g539.1%
Saturated Fat 116.2 g581%
Trans Fat 0 g
Cholesterol 453.7 mg151.2%
Sodium 3280.9 mg136.7%
Total Carbohydrates 651 g217.1%
Dietary Fiber 41.8 g167.1%
Sugars 118.4 g
Protein 123 g246.8%
Vitamin A 120.6% Vitamin C 3%
Calcium 152.2% Iron 183.3%
*Based on a 2000 Calorie diet