Taste Of Irony

Since last Tuesday was Free Pastry Day at Starbucks, I was inspired to make coffee cake in honor of my free Reduced-fat Very Berry Coffee Cake. And just so happens that I was lacking in certain ingredients for this recipe which required using substitutions. This led to a reduced fat blueberry coffee cake. Irony? I think so.

Reduced-fat Blueberry Coffee Cake

Makes 8 servings

• ¾ cup granulated sugar + 2 tbsp. sugar

• ¼ cup sweetened applesauce (yes, sweetened not unsweetened)

• 1 tbsp. butter

• 1 tbsp. ground flax seed

• 3 tbsp. water

• ½ cup milk

• 1 ½ cups wheat flour

• 2 tsp. baking powder

• ½ tsp. Salt

• 1 tsp. cinnamon

• 1 ½ cups frozen blueberries, thawed, rinsed and drained

Preheat your oven to 350 degrees Fahrenheit. Spray a 9” round cake pan with non-stick spray.

In a large bowl, beat ¾ cup of sugar, applesauce, butter, flaxseed and water with an electric mixer until fluffy. Beat in the milk next until blended. Stir in flour, baking powder and salt. Spread evenly into your cake pan.

In a separate bowl, stir together 2 tbsp. sugar and the cinnamon. Toss in the blueberries and toss around until the blueberries are completely coated. Spread the berry mixture on top of the cake mixture. Place into your oven and bake for 35-45 minutes or until a toothpick inserted comes out clean.

Either eat right away or allow for the cake to cool for about 30 minutes, and then place it into your fridge to throughly chill for a few hours. Personally, I feel coffee cake tastes best when cold. I recommend pairing this cake with a coffee that delivers notes of citrus and has a light body.

Exploring Bold Regions

Who else is participating in the Bold Coffee Passport at Starbucks?

This week’s pick was Italian Roast and this is one of those coffees that I love to make in the evening. I feel that it makes a perfect dessert coffee because of those deep chocolate and caramel flavors that linger on your pallet. A lovely body too might I add. When I first had this coffee a year ago, I didn’t care for it. Something about it I found to be offsetting. Now my friends, I’m smitten.

Earlier this week I also had my first experience with the Pour Over method. I was excited that I’d be able to get my bold after 12:00 pm, but I was a bit uneasy about it as I sat there waiting. Watching the lovely barista, I saw that she poured water over a coffee filter (this is what it appeared to be) which contained the ground beans. And at the bottom was my short sized cup. A bit shocked to find that this new method was dare I say, good. I tasted the body and flavor notes quite well. Well done Starbucks.

And for those of you who love your freebies, Tuesday March 22^nd, is Free Pastry Day! Buy any handcrafted, iced, or brewed beverage and receive a free pastry when you bring in this coupon! Last year I didn’t get to participate due to some events that prevented me from appearing at Starbucks, but this year you’ll find me strutting through those doors with coupon in hand. I don’t know about you, but I’m eying those Apple Bran Muffins and Chonga bagels…

<3CoffeeVanilla