Low-fat and baking: two words that should not be adjacent. Although I consider myself a heath-nut and maintain quite healthy eating habits, I find myself hesitant to bake anything labeled low fat. Okay, so I might eat them, but I would probably avoid serving others “healthy” muffins or coffee cake, especially if they came from my kitchen.
Lucky for me, Ellie Krieger’s blueberry coffee cake not only satisfies my healthy criteria, but also appeases my family’s discerning palate.
I made this coffee cake the other morning to take to work, but I convinced my dad to taste it just to make sure…I need to keep up my reputation, you know. Fortunately, he gave the thumbs up. Granted, I believe he said it was good for a “low-fat” coffee cake, but he sure ate the whole piece. And surprisingly, I received quite the handful of compliments. Not to brag or anything…
Whole-wheat flower, blueberries, and walnuts boost the overall nutrition factor of this coffee cake, but even with barely any butter or oil, the cake is considerably moist. Not too sweet, this coffee cake might just find itself a regular guest at the breakfast table.
Blueberry Coffee Cake
From: Ellie Krieger
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
½ teaspoon ground cinnamon
½ cup chopped walnuts
½ cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
- Preheat oven to 350°F. Spray an 8-inch square cake pan with cooking spray.
- Whisk together the all-purpose and whole-wheat flours, the baking soda and salt.
- In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar.
- Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
- Add the flour mixture in 2 batches, stirring until just combined.
- Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently.
- Bake until a wooden toothpick inserted in the center comes out clean, about 30 to 35 minutes.
- Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.
Posted in Bread
If you make this bread, the number of friends you have will increase exponentially.
If you make this bread for a party, you are guaranteed to get an invitation to the next big bash.
Seriously, this bread is a hunk of cheesy, greasy heaven. It’s super simple to make, but the crosshatch pattern that creates the little fingers just makes it party food; all the guests immediately dive in and then bond as they hold their messy hands in the air while searching for napkins. A family friend gave us the recipe several years back, and I could not even tell you the number of times I have made it. My friends kindly informed me last night that I could easily assemble the bread and mail it unbaked directly to their dorm rooms at school. Right…
Admittedly, I cannot take credit for the first picture on this post; Mary Kathryn traded her photography services for my cooking services. Not a bad deal.
Three Cheese Bread (aka: cheesy bread)
1 round of Sourdough Bread
1-½ cups freshly grated cheese (combination of Swiss, Gruyere, Parmesan)
¾ cup butter, softened
1-2 cloves garlic, minced or pressed
red pepper flakes
- Blend butter, salt, and garlic in a small food processor.
- Add the grated cheese and blend until just combined.
- Slice the bread about 1-inch apart and again at 90° making a checker board-type pattern. Cut as low as you can get without cutting the bread apart.
- Spread/cram the cheese mixture between the cut faces of the bread. Sprinkle a little extra grated cheese on top.
- Place the bread on a cookie sheet and bake at 365° for about 25 minutes or until the cheese looks thoroughly melted and the top of the bread is golden brown.
- On a large serving platter, pour a thin base of olive oil and sprinkle with balsamic vinegar.
- Sprinkle red pepper flakes on the oil and vinegar base.
- When the bread comes out of the oven, place on the platter.
- Make sure that the platter is large enough so you can dip the bread chunks easily in the oil and vinegar mix.
I should have this banana bread recipe memorized considering the number of times I have made it. Yet, whenever I see brown bananas on the counter, I feel compelled to pull out my trusty recipe. At least this is one recipe no one in my family complains about. As an added bonus, the recipe is from Cooking Light, so I guess I can’t feel to bad about making it so often.
Classic Banana Bread
From: Cooking Light
2 cups all-purpose four
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter (softened)
1 ½ cups mashed ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp. vanilla extract
- Preheat the oven to 350°
- Combine the flour, baking soda and salt, stirring with a whisk
- Place the sugar and butter in a large bowl and beat with a mixer on medium speed until well blended (about 1 minute)
- Add the eggs, 1 at a time, beating well after each addition
- Add the banana, yogurt, and vanilla and beat until blended
- Add the flour mixture and beat at low speed until just moist
- Spoon the batter into an 8-1/2 x 4-1/2-inch loaf pan coated with cooking spray
- Bake for 1 hour or until a wooden pick inserted in the center comes out clean
Posted in Bread