Coffeecake fine for any occasion

May 05, 1993|By Susan G. Purdy | Susan G. Purdy,Eating Well Magazine

The aroma of hot, fresh cake, the crunch of baked nuts and sugar, the tang of berries and fruit -- on a lazy Sunday morning, is there anything more appealing than a freshly baked coffeecake for breakfast? Simple and portable, coffeecakes are also perfect for any time that people gather over coffee or tea.

Compared to traditional recipes, the nutritional content of these coffeecakes has been significantly enhanced. All contain fruit. Most of the recipes call for some whole-wheat pastry flour or wheat germ, which add fiber and nutrients without making the cakes heavy. Vegetable oil stands in for butter throughout; canola oil with its high level of monounsaturates and neutral taste is a good choice. To compensate for the loss of butter's flavor, the fruits are accented with spices and citrus zests.

Blueberry coffeecake

Serves nine.

CAKE:

1 large egg

1/2 cup skim milk

1/2 cup plain non-fat yogurt

3 tablespoons canola oil

2 cups all-purpose white flour

1/2 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fresh blueberries, or frozen unsweetened

TOPPING:

3 tablespoons sugar

2 tablespoons finely chopped walnuts

1/4 teaspoon cinnamon

To make cake: Position rack in the center of the oven; heat to 400 degrees. Coat the inside of an 8-inch square baking pan with non-stick cooking spray.

In a large mixing bowl, whisk together egg, milk, yogurt and oil. Set a sieve on top of the bowl and measure flour, sugar, baking powder and salt into it. Stir the dry ingredients together while sifting them into the liquid mixture. Stir the batter just to blend. Do not over-beat. Fold in blueberries. Turn the batter into the prepared pan.

To prepare topping: In a small bowl, stir together sugar, walnuts and cinnamon; sprinkle over the batter. Bake for 20 to 25 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Cut into squares and serve warm.

Apple coffeecake

Serves nine.

3/4 cup all-purpose white flour

1/2 cup whole-wheat pastry flour

2 tablespoons toasted wheat germ

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/8 teaspoon ground ginger

1 large egg

2 large egg whites

1/2 cup apple butter

1/2 cup packed dark brown sugar

1/3 cup sugar, plus 1 1/2 tablespoon for sprinkling

1/4 cup canola oil

2 teaspoons pure vanilla extract

1 1/2 cups coarsely chopped peeled Granny Smith apples (1 large apple)

1/4 cup dried Zante currants

2 tablespoon walnut pieces, toasted

Position rack in center of oven; heat to 350 degrees. Coat the inside of an 8-inch square baking pan with non-stick cooking spray.

In a medium-sized bowl, stir together flours, wheat germ, baking powder, cinnamon, nutmeg, salt and ginger. In a mixing bowl, combine whole egg, egg whites, apple butter, sugars, oil and vanilla; beat with an electric mixer until well blended. Add the flour mixture and beat at low speed just to blend. With a rubber spatula or wooden spoon, stir in apples, currants and walnuts. Turn the batter into the prepared pan, spreading evenly. Sprinkle 1 1/2 tablespoon sugar evenly over top. Bake for 45 to 50 minutes, or until the top is golden and a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Cut into squares and serve warm.

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