Does anyone have a recipe for a healthy-ish coffee cake?
ByI want something sweet in the mornings but it’s gotta be under 400 calories a slice. Please try to submit recipes that are easy to prepare.
Very Berry Coffee Cake Recipe
A delicious coffeecake from The Lodge at Vail, Vail, CO.
Yeilds: 1 8inch square cake
Igredients:
1/2 cup packed light brown sugar (Splenda Brown Sugar)
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1 egg, beaten (or egg substitute)
1/2 cup reduced fat 2% milk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup sugar (Splenda)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups mixed berries (blueberry, blackberry, and raspberry)
Directions:
In a small bowl, add the first 3 ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in berries and pour into a greased 8X8 inch baking pan.
Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
Let cool for 5 minutes, cut into squares and serve.
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Low Fat Cinnamon Sour Cream Coffee Cake
This is a great dessert to have in your repertoire. It’s low in fat, takes very little time to make and it always comes out well.
Ingredients
1 unsweetened applesauce
2 1/2 C. granulated sugar, divided use (you can even use 1/2 Splenda and Sugar for less calories)
2 tsp. pure vanilla extract
1 C. liquid egg substitute
3 C. unbleached all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. fat-free dairy sour cream
2 Tbs. ground cinnamon
1/2 C. chopped walnuts, toasted
Directions
Heat oven to 350 degrees. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 C. sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 C. at a time, beating after each addition. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.
In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times. Bake in heated oven 1 hour 10 minutes or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.
Yield: 16 servings
Nutritional info: 299 calories (9% calories from fat); 8g protein; 3g fat;
62g carbohydrates; 0mg cholesterol; 341mg sodium
5 Comments
January 25th, 2010 at 3:19 pm
Use tub margarine, skim milk and reduced fat Bisquick to make it healthier.
Easy Cinnamon Coffee Cake
2 cups Bisquick baking mix
2/3 cup milk
3 Tbsp. sugar
2 eggs
Optional add-ins: 1 cup fresh or frozen blueberries, 1 cup chopped pecans
Grease round pan, 9" x 1½". Mix above ingredients, including any add-ins, leaving a few lumps. Spread in pan; sprinkle with Streusel Topping.
Streusel Topping:
1/3 cup Bisquick
1/3 cup packed brown sugar
1/2 tsp. cinnamon
2 Tbsp. firm butter
Mix until crumbly, sprinkle over coffee cake.
Bake at 375ºF for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.
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In this one, use some whole wheat flour for about 25% of the a/p flour called for to boost the fiber and nutrition. Skim milk, too.
Peanut Butter Coffee Cake
1/2 C packed brown sugar
1/2 C all-purpose flour
1/4 C peanut butter
3 T margarine or butter
2 C all-purpose flour
1 C packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C milk
1/2 C peanut butter
2 eggs
1/4 C margarine or butter
For topping, in a bowl stir together 1/2 cup brown sugar and 1/2 cup all-purpose flour, cut in 1/4 cup peanut butter and 3 tablespoons margarine or butter till crumbly. Set aside.
In a bowl stir together 2 cups flour, 1 cup brown sugar, the baking powder, baking soda, and salt. Add milk, 1/2 cup peanut butter, the eggs, and 1/4cup margarine or butter. Beat with an electric mixer on low speed till blended. Beat at high speed for 3 minutes, scraping the sides of the bowl frequently.
Pour batter into a greased 13 X 9 X 2-inch baking pan, spreading evenly. Sprinkle with topping mixture. Bake in a 375° oven about 30 minutes or till a toothpick inserted near the center comes out clean. Serve warm or cool. Serves 16.
–Central Market, Seattle, WA
References :
January 25th, 2010 at 3:41 pm
This one is pretty good:
http://www.foodnetwork.com/recipes/ellie-krieger/blueberry-coffee-cake-recipe/index.html
References :
January 25th, 2010 at 3:50 pm
Blueberry Coffee Cake
Ellie Krieger
Ingredients
* Cooking spray
* 1 cup all-purpose flour
* 1 cup whole-wheat pastry flour or regular whole-wheat flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 tablespoons sugar
* 1/2 teaspoon ground cinnamon
* 1/2 cup chopped walnuts
* 1/2 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
Directions
Preheat oven to 350 degrees 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 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.
Per Serving
(serving size, 1 piece)
Calories 210; Total Fat 8.5 g; (Sat Fat 2 g, Mono Fat 2.5 g, Poly Fat 3 g) ; Protein 5 g; Carb 30 g; Fiber 2 g; Cholesterol 41 mg; Sodium 230 mg
Good source of: Thiamin
References :
January 25th, 2010 at 4:09 pm
Very Berry Coffee Cake Recipe
A delicious coffeecake from The Lodge at Vail, Vail, CO.
Yeilds: 1 8inch square cake
Igredients:
1/2 cup packed light brown sugar (Splenda Brown Sugar)
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1 egg, beaten (or egg substitute)
1/2 cup reduced fat 2% milk
1/2 cup plain yogurt
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup sugar (Splenda)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups mixed berries (blueberry, blackberry, and raspberry)
Directions:
In a small bowl, add the first 3 ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, oil, and vanilla; stir until blended.
In another bowl, add in the flour, sugar, baking powder, and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in berries and pour into a greased 8X8 inch baking pan.
Sprinkle with reserved brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 30-35 minutes or until a pick comes out clean.
Let cool for 5 minutes, cut into squares and serve.
……………………………………………………………………………………………………
Low Fat Cinnamon Sour Cream Coffee Cake
This is a great dessert to have in your repertoire. It’s low in fat, takes very little time to make and it always comes out well.
Ingredients
1 unsweetened applesauce
2 1/2 C. granulated sugar, divided use (you can even use 1/2 Splenda and Sugar for less calories)
2 tsp. pure vanilla extract
1 C. liquid egg substitute
3 C. unbleached all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 C. fat-free dairy sour cream
2 Tbs. ground cinnamon
1/2 C. chopped walnuts, toasted
Directions
Heat oven to 350 degrees. Grease a 10-inch tube pan. In large mixing bowl, combine fat replacement and 2 C. sugar; beat until fluffy. Stir in vanilla. Add liquid egg substitute, 1/4 C. at a time, beating after each addition. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with sour cream to other mixture, beating enough after each addition to keep batter smooth. Spoon 1/3 batter into prepared pan.
In a bowl, combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 of the mixture on batter in pan. Repeat layers of batter and cinnamon mixture 2 more times. Bake in heated oven 1 hour 10 minutes or until knife inserted in center comes out clean. Remove from oven and cool on wire rack 10 minutes. Remove from pan and cool completely on wire rack before serving.
Yield: 16 servings
Nutritional info: 299 calories (9% calories from fat); 8g protein; 3g fat;
62g carbohydrates; 0mg cholesterol; 341mg sodium
References :
January 25th, 2010 at 4:50 pm
Amaretti and Coffee cake.
This cake with Amaretti cookies and Coffee is very easy and quick to prepare. All ingredients are healthy and it is not too sweet. I tried it out and it was amazing!
http://www.happystove.com/recipe/58/Amaretti+and+Coffee+cake
References :
http://www.happystove.com/