Archive for March, 2010

March 29, 2010

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.