Coffeecake Lemon Yogurt

Posted by: Schmitty 09-08-99 1:15 AM

Lemon Yogurt Coffeecake

1/3 cup canola oil
2/3 cup honey
1 egg
3/4 cup egg substitute
1 1/2 teaspoons lemon extract
1 3/4 cup all purpose flour
3/4 cup whole wheat pastry flour or whole wheat flour
2 1/2 teaspoons baking powder
1 cup Lemon Lowfat Yogurt
1 tablespoon grated lemon peel
1 cup coarsely chopped cranberries

Preheat oven to 350 degrees and grease and flour a 9 cup kugelhopf or 9 inch bundt pan.

In a large bowl, beat oil and honey until creamy.

Add egg, egg substitute and lemon extract; beat until blended.

In a medium bowl combine flours and baking powder; stir into honey mixture alternately with yogurt.

Fold in lemon peel and cranberries.

Pour into prepared pan; smooth top.

Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.

Cool in pan on wire rack.

Invert coffeecake onto platter or cake plate to serve.

Makes 8 to 10 servings.

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