I have a great cookbook giveaway today! Now, you CAN have your Southern biscuits and stay fit, with the brand new health-focused cookbook in the Southern Living collection. The Slim Down South Cookbook: Eating Well and Living Healthy in they Land of Biscuits of Bacon just released by my good friend. Carolyn O’Neil and Oxmoor House books. In this book, Carolyn offers healthy menus and recipes for healthier variations of Southern dishes you will want to make and love.
Enjoy this Cinnamon Coffee Cake recipe, which is AMAZING! The heavenly aroma of cinnamon and the nutty crunch of pecans may have you thinking this cake is a splurge, but the fat-free buttermilk and egg substitute keep the calories and fat low, so you can indulge and still feel virtuous. See the calories, fat and nutritional information below.
Now for the giveaway: To win a copy of this book, tell me your favorite southern dish. I will select a random winner on Sunday, December 22nd at 8 a.m CST. Good Luck!
Cinnamon Coffee Cake
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 teaspoons ground cinnamon
1 (18.25-ounces) package white cake mix
11/3 cups fat-free buttermilk
3/4 cup egg substitute
1/3 cup sugar
1 teaspoon vanilla extract
1. Preheat oven to 325°. Combine first 3 ingredients; set aside.
2. Beat cake mix and next 4 ingredients at medium speed with an electric mixer 2 minutes or until blended. Pour one-third of cake batter into a greased and floured 12-cup Bundt pan. Sprinkle with half of brown sugar mixture. Repeat layers twice, ending with batter.
3. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
Serving size 1/16 of cake CALORIES 218; FAT 5.9g (sat 0.7g, mono 2.9g, poly 2.1g); PROTEIN 3.7g; CARB 38.2g; FIBER 0.7g; CHOL 0mg; IRON 0.8mg; SODIUM 260mg; CALC 106mg