A large pan filled with freshly made coffee cake.

Coffee cake

Serves about 8-12


1 1/4 cups sifted flour 
1/4 teaspoon low sodium salt  
1/2 teaspoon bicarbonate of soda  
1 teaspoon cream of tartar  
2 tablespoons butter 
1 tablespoon rapeseed oil 
1 cup Splenda  
1 egg, lightly beaten  
2/3 cup skim milk  
1/8 cup brown sugar  
2 tablespoons cinnamon


Preheat the oven to 175°C.

Butter an eight-inch square cake pan.

In a medium bowl, sift together the flour, salt, bicarbonate of soda and cream of tartar.  

In a large bowl, cream the butter and oil, gradually adding in the Splenda. 

Beat until fluffy, then add the egg. 

Combine the flour mixture with the butter mixture, alternating with the milk, to create a batter. 

Turn the batter into the cake pan. 

Sprinkle with the brown sugar and cinnamon. 

Bake in the oven for 30 minutes. 

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