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CANYON RANCH LIME COFFEE CAKE Canyon Ranch
This is a wonderful
breakfast coffee cake which can also be served with salads as a luncheon
bread.
1-3/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons canola oil
1 cup sugar
4 egg whites
2/3 cup buttermilk
1 tablespoon fresh
lime juice
1-1/2 teaspoons grated lime zest
1 teaspoon vanilla
extract
1. Preheat the oven to
350°F.
2. Lightly spray a standard-size (9 x 5-inch) loaf pan with
non-stick cooking spray.
3. Combine the flour, baking powder, and
salt in a medium bowl and set aside.
4. In another bowl combine
the butter, oil, and sugar and mix until smooth. Add the egg whites and
beat with an electric mixer until the batter is smooth.
5.
Alternately add the flour and buttermilk to the egg mixture, ending with
flour. Add the lime juice, grated lime zest, and vanilla and mix until
smooth. Pour into the prepared loaf pan.
6. Bake in the preheated
oven for 35 to 45 minutes, or until the top is golden brown. Remove from
the oven and cool in the pan on a rack for at least 10 minutes before
slicing.
Makes 16 slices
Each slice contains approximately:
Calories:145
Fat: 4 g
Cholesterol:4 mg
Sodium:194 mg
Carbohydrates:24 g
Protein:2 g
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