apple cinnamon protein coffee cake.

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delicious and fluffy.. and best paired with a cup of coffee!

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ingredients:

dry bowl:

  • 1/2 cup whole wheat flour (pastry flour will also work)
  • 2 servings vanilla protein powder of choice (around 20g protein per serving)
  • 1/2 tsp baking soda
  • 1/4 tsp salt

wet bowl:

  • 2 TB xagave agave nectar (or sweetener of choice)
  • 1 TB smart balance light (or other butter-like spread that is 50 cals/TB)
  • 1 TB olive oil
  • 2 large egg whites or 6 TB carton egg whites
  • 1 tsp pure vanilla extract
  • 1/2 cup 0% plain chobani greek yogurt
  • almond milk to thin, if needed

filling/topping:

  • 1/2 of a medium granny smith apple, sliced into small pieces
  • 3 tsp cinnamon, divided
  • 1/4 cup slivered almonds
  • 3 TB wholesome sweeteners zero organic sugar substitute

directions:

1. preheat oven to 350 degrees. spray a 5 x 7 baking pan with cooking spray, set aside.

2. toss sliced apples with 1 tsp cinnamon.

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3. spray a small skillet with cooking spray and cook apples over medium heat, until tender. set aside.

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4. combine almonds, wholesome sweeteners sugar substitute and remaining 2 tsp of cinnamon in a small bowl. set aside.

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5. combine “dry bowl” ingredients, set aside.

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6. in a separate bowl, combine xagave, smart balance and oil. mix well until you have a creamy texture.

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7. add egg whites and vanilla. mix well.

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8. add yogurt. mix well. mixture should be creamy.

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9. add the flour mixture, a little bit at a time, mixing thoroughly each time you add more.

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10. pour half of the batter into the prepared baking dish.

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11. place all of the apples evenly on top of mixture.

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12. place half of the almond mixture on top of the apples.

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13. pour the remaining batter into the dish.

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14. top with the remaining almond mixture.

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15. bake at 350 degrees for approximately 20-25 minutes, or until top is golden brown and an inserted toothpick comes out clean.

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the top will be caramelized and the middle will be light and fluffy.

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slice into six even squares.

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enjoy with a cup of coffee!

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delicious!

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this recipe makes six servings. per serving: 179 calories, 6g fat, 17g carbs, 14g protein and 3.5g fiber.

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{ 23 comments… read them below or add one }

Naomi (onefitfoodie) April 6, 2010 at 8:11 am

YAYAy making this!!!

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ellie April 6, 2010 at 9:17 am

MAKING THIS!

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Carbzilla April 6, 2010 at 5:54 pm

Not to be a pest but did you happen to get the sugars? I can throw it into Calorie Count but just thought you might have it already. I can leave off the apples and maybe lose some of the Splenda Brown Sugar.

I was talking about your protein breads today b/c my boss’ 79 year-old mother is not eating much, loves carbs but needs protein. This is the BEST answer!

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Deb (SmoothieGirlEatsToo) April 6, 2010 at 9:17 pm

Nom nom nom! tee hee.

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Angelalovesfood April 6, 2010 at 10:22 pm

that looks really delicious, I will definately save this.

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Molly April 7, 2010 at 5:22 am

yum!!! i need to try making this! halthifying coffee cake LOVE it

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homecookedem April 7, 2010 at 11:55 am

Drrrrrooooooooolllllllllllllll ;)

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Erica April 7, 2010 at 1:35 pm

book marking!

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Dani April 8, 2010 at 5:05 am

And now I know what I’m making for breakfast this weekend – thanks!

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Allie (Protein Girl) April 8, 2010 at 5:19 am

Looks delicious. I’m restraining myself from running to the kitchen to make this right NOW.

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Lori (Finding Radiance) April 8, 2010 at 1:08 pm

Looks delicious!

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thehungryartist April 8, 2010 at 2:08 pm

That cake looks great! I will definitely try it. I have a quick question — is two scoops of the EAS protein one serving or two? Do you know how many grams that is? The reason I ask is because it seems that different protein powders have different serving and scoop sizes. For example, we have Designer Whey (one serving is one scoop/ 26 grams) and Trader Joes whey protein (one serving is two scoops/ 32 grams). I like baking with the TJ powder because it tastes better baked (I made your protein cake with it, and it was great!!). So I’d love to try the coffee cake with it as well, but don’t know how many scoops to use!

Thanks!

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Chelsea April 10, 2010 at 9:07 am

Janetha! Hey girl.. I just found your website off facebook and I am SO glad I did. I did my first BFL challenge right after I had my daughter and I have been hooked (off and on) ever since. You have some great info on here, I cant wait to try some of your fabulous recipes, as I seem to get stuck making the same “clean” foods and that gets real boring real fast. Thanks for sharing all your knowledge. Its great to see you again- you look amazing BTW and congrats on the engagement. I will be blog stalking for sure :)
XOXOX- Chelsea (Hawkes)

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Erica April 13, 2010 at 5:48 pm

Just made this with a few modifications! Its in the oven! Can’tttt wait

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Erica April 14, 2010 at 4:18 am
Samantha Angela @ Bikini Birthday April 14, 2010 at 8:12 am

I think all desserts should be “bulked up” with protein.

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Brittany April 14, 2010 at 8:46 am

This looks awesome Janetha. I’m going to have to mark it and give it a go.

Hope you are doing well lady!

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Jen January 29, 2011 at 7:19 am

Just tried to make the coffee cake this morning …. anyone else have trouble with it being too dry???? My batter was ready to make cookies; not a coffee cake!

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Katherine Arlotta April 13, 2011 at 6:32 am

love that i can eat things that like in a healthy way now!!!

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Mary April 19, 2011 at 8:52 am

how much fiber per serving?

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Mary April 19, 2011 at 8:53 am

sorry – how much fiber per serving?

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janetha April 19, 2011 at 9:52 am

3.5 grams

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Kelsy March 12, 2012 at 9:29 pm

Mine seemed way to thick as well, I added some unsweetened almond milk to make it thinner and it turned out great.

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