Cinnamon-raisin coffee cake recipe

Serves 12

Prep - 3 hours 15 minutes

Cook - 30 minutes

 

olive oil cooking spray

1 cup (100 g) low-fat muesli with almonds

1 cup yogurt cheese

1 cup (220 g) sugar

3 eggs, at room temperature

1⁄3 cup (90 ml) canola oil

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1 1⁄2 teaspoons baking powder

1 teaspoon bicarbonate of soda

2 1⁄4 cups (335 g) wholemeal flour

1⁄2 cup (60 g) raisins

 

1 Preheat the oven to 180°C. Lightly coat a large Bundt tin (a fluted or patterned ring tin, available at specialist kitchen or cooking shops) with the cooking spray. Sprinkle the muesli into the bottom of the tin.

2 In a large bowl, whisk together the yogurt cheese, sugar, eggs, oil, vanilla and cinnamon. Stir in the baking powder and bicarbonate of soda. Add the flour and whisk until well blended, then fold in the raisins. Pour the batter into the tin.

3 Bake, until a skewer inserted into the cake comes out clean, about 30 minutes. Transfer to a rack and allow to cool for 10 minutes, then remove from the tin and allow to cool completely.

Nutritional information - 1263 kilojoules, 7 g protein, 46 g carbohydrates, 4 g fibre, 10 g total fat, 1 g saturated fat, 48 mg cholesterol, 168 mg sodium