Sunday, July 8, 2012

Cake for Breakfast!

I am sure you all begged your parents to let you have junk food for breakfast at least a few times in your childhood (and maybe you still fight with yourself every once in a while... go ahead and pour some Lucky Charms, I won't tell.) I was never a huge fan of sugary cereals and the like, but I love anything that combines sugar and carbs, like pancakes, bagels, or in this case, coffee cake! Along with some Greek yogurt, what a great way to start a lazy Sunday.

Hazelnut Coffee Cake

dry ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (bonus points if it is freshly grated yourself!)

wet ingredients:
2 eggs
1/4 cup unsweetened applesauce
1/4 fat-free sour cream
1/2 cup fat-free milk

1/3 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon

4 handfuls chopped and toasted hazelnuts

Preheat your oven to 375 degrees, grease and 9x9 baking dish, and your pretty much should know the drill after this. Toss around the dry ingredients in a medium sized bowl. Whisk the wet ingredients together, then fold into the dry ingredients. Set this aside to mix the two sugar and cinnamon together in yet another bowl (I said it was simple, not without dishes - this is what dishwashers were invented for!) Pour half the batter into the baking dish, top with half the topping and two handfuls of hazelnuts (or more if your are a nut for nuts, like me!) Repeat this layering process one more time. Bake for 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Enjoy with coffee! (I like mine black, or on the rare occasion, with a slash of skim milk.)