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"Mini" Blueberry Coffee Cake

Posted By Vardhini On July 11, 2011 @ 6:16 am In American,Baking,Breakfast,Cakes / Muffins,Healthy Recipes,Kid Friendly,Snacks | 37 Comments

Coffee cake refers to a cake with coffee flavor or a class of cakes that is usually served with coffee. This recipe fits in the latter category and there is no coffee flavor.

It has been the week of blueberries at home. They were on sale for $2.50 per pound and I stocked up on 4 pounds. Some went into pancakes, some were just munched on and some were frozen. I was still left with about a cup of them. While wondering what to do, I ran into this healthy blueberry coffee cake by Ellie Krieger. The only change I made was to use egg whites instead of whole eggs. We rely on eggs for our protein and I use them a lot in baking after discarding the yolks. The recipe also uses 1/2 part whole wheat flour and 1/2 butter and 1/2 oil.

The result was a moist and not-so-sweet coffee cake which became an instant hit. I am not a sweet lover, but I could not stop myself from eating these beauties. The crunchy topping added a lot of flavor and the needed sweetness. Any cake pan can be used although the bundt pan adds a lot of beauty. I decided to use this heart shaped pan to create mini cakes. This pan made its entry for Mother’s Day. I normally have a lot of trouble deciding what I want .. I want so many things though !!. Anyway tired of not getting an answer K went and bought this pan and also baked a carrot cake for Mother’s Day. Needless to say, it made my day. Off to the recipe.

I have recently started using flax seed and planning to bake this again by substituting eggs with flax seeds. Will update the post with my results.


Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
1/2 tsp cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tbsp butter
2 tbsp canola oil
4 egg whites
1 tsp vanilla extract
1 cup fat free yogurt
1 cup blueberries

Method
Sift the flours. Combine the dry ingredients (all purpose flour, whole wheat flour, baking soda and salt).

For the crunchy topping combine sugar, cinnamon and walnuts.

In a bowl beat the butter, oil and sugar until fluffy.

Add in the egg whites in two stages. (add half, mix and then add the remaining half and mix)

Add vanilla extract.

Add the yogurt.
Mix well.
Add dry ingredients in two stages. Add half of the mixture.
Stir until combined.
Add the remaining half and stir until combined.
Add in the blueberries.
Fold the blueberries in.
I have used the mini heart pan. An 8 inch square cake pan can be used instead. First pour a bit of the mixture. Top with topping ingredients. Then pour some more of the mixture and top with topping ingredients.
If using an 8 inch cake pan, pour half the mixture and top with half of the topping ingredients. Pour the remaining mixture and top with remaining topping ingredients.
Bake at 350F for 30 – 35 minutes until a tooth pick inserted in center comes out clean. Since my cakes were smaller they were done sooner.(28 minutes roughly)
Out of the oven. Look at those cuties.
The cake was moist and not too sweet which was perfect for me. The crunch topping added a lot of flavor and sweetness to the cake. Simple and tasty.
Enjoy with a hot cup of coffee.

Enjoy!

Sending this to ”Only Baked‘ event started by Pari and hosted by Harini.


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