Lemon Coffee Cake
|Honey||2⁄3 Cup (10.67 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Fat-free egg substitute||1 Cup (16 tbs)|
|Lemon extract||1 1⁄2 Teaspoon|
|Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Whole-wheat flour||3⁄4 Cup (12 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Nonfat lemon yogurt||1 Cup (16 tbs)|
|Coarsely chopped cranberries||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
In a large bowl, beat the honey and oil with an electric mixer until creamy.
Beat in the eggs and lemon extract.
In a small bowl, combine the unbleached flour, whole-wheat flour and baking powder.
Beginning and ending with the flour mixture, alternately beat the flour mixture (in fourths) and yogurt (in thirds) into the egg mixture.
Fold in the cranberries and lemon rind.
Coat a 9-cup Bundt pan with no-stick spray.
Add the batter and smooth the top with a rubber spatula.
Bake at 325° for 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool in the pan on a wire rack.
Invert onto a platter.