Breakfast Cake

This is a perfect breakfast cake for a cool, fall morning. It is sweet, but is full of protein, fiber and lots of healthy ingredients. Serve it with fresh fruit, if desired.

Serves 20 (5 points +)

• 1 c. low-fat buttermilk
• 3/4 c. sugar
• 1/2 c. unsweetened applesauce
• 2 eggs
• 2 T. canola oil
• 1-1/2 c. whole wheat flour
• 1-1/4 c. all-purpose flour
• 1/2 c. quick rolled oats
• 1/2 c. ground flaxseed
• 2 tsp. cinnamon
• 1-1/4 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda

Topping:

• 1 c. packed brown sugar
• 1/4 c. all-purpose flour
• 2 T. butter, melted

In a large bowl, beat the buttermilk, sugar, applesauce, eggs and oil until well blended.
Combine the flours, oats, flaxseed, baking powder, cinnamon, salt and baking soda. Add to buttermilk mixture and combine unti well blended.
Coat a 13 x 9 pan with cooking spray. Add batter.
Mix topping ingredients and sprinkle over batter. Bake at 350 fro 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Serve warm.
This recipe originally comes from "Healthy Cooking".