Mmm... coffee cake for breakfast. Company's Coming Muffins And More cookbook has a good recipe that I thought could be made better for you. I made it the night before so I wouldn't have to be up really early.
The night before you could mix the "topping" ingredients together in a small bowl, the dry ingredients together, and then the wet ingredients together- except for the baking soda. I would cover the butter/egg/sour cream mixture and put it in the fridge for the night. In the morning, the first thing I would do is add the baking soda to the sour cream mixture. Then I would turn on the oven and prep the baking pan. Now just mix the dry/flour ingredients into the wet, and follow the instructions for layering the batter and the topping in the pan and stick it in the oven. You've got about half an hour to shower now. Go!
1/2 cup hard margarine, softened
1/2 cup Splenda, artificial sweetener
1 teaspoon baking soda
1 cup fat free sour cream
1/4 cup low fat buttermilk
1/2 cup all purpose (white) flour
1 cup all purpose whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup Demerara sugar (beside the brown sugar at the store)
1 teaspoon cinnamon
1/2 cup finely chopped walnuts
Cream margarine, Splenda and first egg together in a large bowl. Add second egg. Beat well. Add baking soda, sour cream and buttermilk. Mix well.
In a smaller bowl, mix flours, baking powder and salt. Add to batter. Stir to mix. Put half the batter in a well greased Bundt cake pan*.
Stir Demerara sugar, cinnamon and walnuts together. Sprinkle half over the batter. Spoon the second half of the batter here and there over the top. Sprinkle the second half of the cinnamon mixture over all.
Bake at 350*F for half an hour, until a toothpick inserted into the cake comes out clean. Serve warm. (or cold the next morning... or reheat for a few seconds in the microwave...)
*After I chose the Bundt pan and put it in the oven I realized that I might have trouble serving the cake. The pan was well greased, though, and it came out very well. The benefit of using the Bundt pan was even baking throughout, without the edges drying out before the centre was baked. The original recipe calls for a 9" square pan; If you use a square pan it should work, but it might take a little longer to bake. (45 minutes in the original recipe) Check it frequently after half an hour so you can catch it as soon as the centre of the cake is baked, before it gets too brown on the edges. You might find that an 8" square pan is big enough for this recipe, as replacing the sugar with Splenda reduces the volume of the batter quite a bit.
Fat: 19 g
Saturated Fats: 0.86 g
Cholesterol: 48 mg
Sodium: 415 mg (-74 mg if you omit the salt in the recipe)
Carbohydrates: 37 g, 1/16=19 g
Fibre: 2 g
Sugars: 29 g, 1/16=14 g
Protein: 9 g
Potassium: 15 mg
Per Serving: (1/12)
Fat: 13 g
Saturated Fats: 0.57 g
Cholesterol: 32 mg
Sodium: 277 mg (-49 mg if you omit the salt in the recipe)
Carbohydrates: 25 g
Fibre: 1 g
Sugars: 19 g
Protein: 6 g
Potassium: 10 mg
(1/16th of the cake = 19 g carbohydrates, 14 g of those from sugars)