Cinnamon Coffee Cake

Serve this with coffee for a delicious after-dinner treat. You can keep this cake in the refrigerator and the use the toaster oven or microwave to heat it up again before serving.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 piece

  • Calories 115
  • Carbohydrate 14 g
  • Protein 4 g
  • Fat 4.5 g
  • Saturated Fat 1.6 g
  • Dietary Fiber 1 g
  • Cholesterol 30 mg
  • Sodium 140 mg

This Recipe Serves 16


For the Cake:
Cooking Spray
½ cup whole wheat flour
1 cup Old Fashioned Rolled Oats
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
¼ cup Smart Balance
1/3 cup Splenda Brown Sugar Blend
1/3 cup non-fat, plain Greek yogurt
1 egg
1 tsp vanilla

For the Filling:
3 ounces reduced fat plain cream cheese
3 ounces fat free plain cream cheese
1 egg
2 Tbsp Splenda
¼ tsp vanilla
¼ tsp cinnamon

For the Topping:
½ cup Old Fashioned Rolled Oats
2 Tbsp Splenda Brown Sugar Blend


  1. Preheat oven to 350 degrees. Coat a round or square 8 inch cake pan with cooking spray.
  2. In a medium bowl, mix together flour, oats, 1 tsp cinnamon, baking powder, and baking soda. Set aside.
  3. In a medium bowl, beat Smart Balance and 1/3 cup Splenda Brown Sugar Blend together until fluffy. Beat in yogurt, 1 egg and 1 tsp vanilla until incorporated.
  4. Add one third of the flour mixture to the Smart Balance mixture and mix until just incorporated. Repeat for the remaining two thirds. Set aside.
  5. In a small bowl, beat cream cheese, 1 egg, Splenda, ¼ tsp vanilla and ¼ tsp cinnamon until incorporated.
  6. In a small bowl, mix ½ cup oats and 2 Tbsp Splenda Brown Sugar Blend together. Set aside.
  7. Pour the cake batter into the bottom of the prepared pan and spread evenly. Top with the cream cheese mixture and spread evenly to cover the cake batter.
  8. Sprinkle the top of the cake evenly with the oats and Splenda Brown Sugar and bake for 25 minutes.
  9. Serve warm.

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