Very tasty Diabetic Hazelnut Coffee Cake. My friend who is diabetic told me that I need to make this often. 🙂

Diabetic Hazelnut Coffee Cake
Yields 12
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  1. 1/4 cup rolled oats
  2. 1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar
  3. 1/4 teaspoon ground cinnamon
  4. 1 tablespoon 60 to 70 percent tub-style vegetable oil spread
  5. 1/4 cup chopped hazelnuts, toasted**
  6. 1 1/3 cups all-purpose flour***
  7. 1/2 cup granulated sugar or sugar substitute blend* equivalent to 1/2 cup granulated sugar
  8. 1/2 teaspoon baking powder
  9. 1/4 teaspoon baking soda
  10. 1/8 teaspoon salt
  11. 1 egg, lightly beaten
  12. 1/2 cup light sour cream
  13. 1/4 cup water
  14. 3 tablespoons canola oil
  15. 2 tablespoons unsweetened cocoa powder
  16. 1 tablespoon fat-free milk
  17. 1/2 teaspoon vanilla
  1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch stone or metal baking pan; set aside. For topping: In a small bowl, combine oats, brown sugar, and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts. Set aside.
  2. In a medium bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In a small bowl, combine egg, sour cream, the water, and oil. Add to flour mixture; stir just until combined. Place 1/2 cup of the batter into a clean small bowl. Stir in cocoa powder, milk, and vanilla until smooth. Spoon the light-color batter into prepared pan, spreading evenly (batter will be shallow in the pan). Spoon chocolate batter in small mounds over batter in pan. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.
  3. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; serve warm.
  1. * Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as basic recipe, except 153 cal., 17 g carb., 80 mg sodium.
  2. * Sugar Substitutes: Carb Choices: 1.
  3. * To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool for 5 minutes. Rub hazelnuts in a clean kitchen towel until skins loosen and fall away.
  1. Serving Size: 1 Serving
  2. 170 cal., 7 g total fat (1 g sat. fat), 20 mg chol., 81 mg sodium, 23 g carb. (1 g fiber, 10 g sugars), 3 g pro.
  3. Diabetic Exchanges: Other Carb (d.e): 1.5; Fat (d.e): 1.5
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