Filipino Coffee Cake
Who says that you can't eat dessert for breakfast? Filipino coffee cake makes a sweet simple breakfast food as well as a nice afternoon snack. This low fat Filipino dessert is incredibly simple to make.
For those who have recently visited the Philippines and brought bag a bag of pili nuts using a few of these nuts in this tasty dessert will make a special treat that everyone will love. For the rest of you who do not happen to have any pili nuts on hand substituting sliced almonds for the traditional Filipino nut will still give your coffee cake a nutty flavor.
One of the nicest things about this Filipino coffee cake recipe is that it is so versatile and easy to make. It is the perfect final touch to that spicy Filipino style dinner. It also makes a great offering to that afternoon tea party or a light snack when guests come to call.
It is also the perfect desert or snack for when you want something sweet but, not overly sweet. This coffee cake can also be eaten for breakfast in place of those cinnamon rolls or sugary donuts.
This is one of those desserts that you will probably find yourself making for those church dinners and other pot luck meals, as a simple baked desert for your family and friends.
No doubt after making this coffee cake a few times you will also find yourself making subtle changes to the recipe to create your own special dessert.
Like the Filipinos themselves this recipe for Filipino coffee cake is quite simple. However, also like the people of the Philippines this desert has unexpected depths that makes it all the more enjoyable.
1/3 cup firmly packed brown sugar
1 1/3 cup granulated sugar
1 1/3 cup low fat buttermilk mix
2/3 cups skim milk
1 large egg
1 teaspoon unsalted butter
1 teaspoon cinnamon
½ Cup pili nuts or almond slices
Preheat over to 350 degree Fahrenheit
In a small mixing bowl combine brown sugar and cinnamon and mix by hand until mixture is loose and crumbly. Set aside
In separate mixing bowl combine white sugar, low baking mix, egg, skim milk and butter and mix well. When the mixture is smooth and lump free pour into a small greased baking pan. Sprinkle brown sugar and cinnamon combination over the cake and then sprinkle nuts over the brown sugar mixture.
Bake at 350 degrees Fahrenheit for 20 minutes or until golden brown until an inserted toothpick comes out clean. You can then cool slightly or serve completely cooled. This cake is especially good served with hot coffee or tea or a bowl of peaches or pears.
Filipino coffee cake proves you can have your cake and eat it too, while maintaining a healthy low fat diet. So, go ahead relax and enjoy this simple and tasty Filipino dessert.
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