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Cranberry Coffeecake

Thursday, January 01, 2004
16 Servings
1/3 cup vegetable oil2/3 cup honey
1 egg
3/4 cup egg substitute
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 1 /2 teaspoons baking powder
1 cup yogurt, vanilla
1 cup dried cranberries, chopped
Preheat oven to 350 degrees. Grease and flour a 9-inch bundt pan. In a large bowl beat oil and honey until creamy. Add egg, egg substitute and vanilla; beat until blended. In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt. Fold in cranberries. Pour into prepared pan and smooth top. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. To serve, iunvert coffcecake onto platter or cake plate.

Nutrition Facts:
Serving Size 1 (85g), Calories 195, Fat Cals. 54
Total Fat 6g, Saturated fat 1g, Cholesterol 13mg, Sodium 100mg, Total Carbohydrate 32g, Dietary Fiber 2g
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