Whole Living Gal



Cake for Dinner

When the snow keeps falling in February, sometimes you just have to do something drastic … like cake for dinner.

Well, it was coffee cake – and it had lots of blueberries in it.

The other night I just needed something warming, and coffee cake and eggs sounded good enough for me. I found this recipe on my Whole Foods app and have been dying to try it. The only problem I have with coffee cake is that it really is a breakfast food, but who wants to get up early enough to actually make it for breakfast? So, breakfast for dinner it is!

Here’s the recipe, see my amendments below:

Blueberry Coffee Cake

Serves 12

This coffee cake relies on a healthy portion of blueberries for sweetness, almonds for richness and yogurt for moistness.

Ingredients

Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or bluberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Directions

Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

::
Amemdments:
– I omitted the almonds. Although I think they would be delicious, I knew my 15mo would be devouring this, so I left them off. I’m still afraid of choking hazards; she’s going to be 10 years old and I’ll still be cutting her food up nice and small.
– I liked the cardamom flavor alright. Don’t get me wrong – I LOVE cardamom and am always looking for ways to incorporate it. But there was something about blueberries and cardamom that just didn’t sit right with me. Maybe I needed the almonds to balance it out. Anyway, if I make it again I will probably use nutmeg instead of cardamom.
– This recipe does NOT serve 12, unless those 12 are ants. We ate half of it in one sitting, the three of us.
So there you go. Cake for dinner.
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Comments

  1. Hey, if it has blueberries, it’s gotta be healthy 🙂

    | Reply Posted 7 years, 8 months ago
  2. * Luanne says:

    yummm! I’ve seen this recipe too.

    | Reply Posted 7 years, 8 months ago


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