A few months ago I received a pile of cooking magazines from a family friend. By a “pile” I mean 2 large cardboard boxes of hundreds of issues of stuff like Bon Appétit and Cooking Light. After meticulously going through eat magazine, I removed all of the recipes that I wanted to someday try. With these I assembled my own custom cookbook.
This recipe was from an old issue of cooking light, which is why it is a reduced calorie coffee cake. The recipe says it is about 250 calories for a serving (and it yields 16 servings). My cake came out even lighter than the original though, as I opted to use unsweetened almond milk in place of buttermilk–simply because I didn’t have buttermilk or any lemon juice to make faux buttermilk with. Also I really like almond milk!