The best delicious Orange Spice Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Spice Coffee Cake recipe today!
Hello my friends, this Orange Spice Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Orange Spice Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Orange Spice Coffee Cake.
What Makes This Orange Spice Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Spice Coffee Cake.
Ready to make this Orange Spice Coffee Cake Recipe? Let’s do it!
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lg BOWL:
2 1/4 c Reduced fat Bisquick
1/2 c Granulated sugar
2 pk Sugar substitute; granulated
2 tb Grated orange peel
3 tb Whipped diet margarine;
-unsalted
4 oz Unsweetened applesauce
ADDITIONS
1/2 ts Ground cinnamon
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Ground ginger
sm BOWL:
1/4 c Lowfat buttermilk
1/4 c Liquid egg substitute
2 tb Fresh orange juice
ADDITIONS
2 tb Quick-cooking oats
Preheat oven to 350F.
In a large bowl, combine Bisquick, both sugars and orange peel. Add
margarine and half of the applesauce. With a pastry blender cut in
margarine until mixture resembles lumpy crumbs. Remove 1/4 cup and set
aside. To remaining mixture, add add cinnamon, baking powder, baking soda,
ginger and the rest of the applesauce.
In another small bowl, whisk together buttermilk, egg substitute and orange
juice. Add to mixture in large bowl; mix until just combined. Batter will
be lumpy.
Spray a 9-inch round baking pan with non-stick cooking spray. Spread batter
evenly into the pan.
Add the oatmeal to the reserved crumb mixture and work with a fork;
distribute this on top of batter.
Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Cool on rack for 15 minutes. Invert cake onto rack and cool completely.
Cook’s Notes : The texture of lowfat cakes is often too smooth. But this
cake is crumbly; in part because of the still cold whipped margarine and
because we combine wet into dry and don’t over mix. The toothpick came
clean at 25 minutes. I turned off the heat and left the cake in the oven
until my nose told me it was dry (35 minutes total time). This cooking on
stored heat has helped reduced fat muffins. — pat
“Low-fat and cholesterol-free, enjoy a delicious slice at breakfast with
tea, or for a mid-day coffee break.”
Yields
12 Servings
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