plasticine_star (![[info]](http://www.insanejournal.com/img/userinfo.gif){kind=small} plasticine_star) wrote in ![[info]](http://www.insanejournal.com/img/community.gif){kind=small} qaf_creamsauce,@ 2009-02-16 21:48:00 |
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Enlightened Starbucks Coffee Cake
Ok, so I love the coffeecake at Starbucks but each little square has a billion calories. I've found a couple of "clone" recipes that call for a box of yellow cake mix and like a cup of butter. O.o
A couple of weeks ago I stumbled on a light version of this cake. I made it for movie night with the girls and everyone loved it so I thought I'd share.
Crumb Topping:
1/2 cup white whole wheat flour (or all-purpose flour)
1/2 cup packed brown sugar (preferably dark brown)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into small pieces
Cake:
2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3/4 cup lowfat buttermilk
Topping: Whisk the 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in 1/4 cup butter with a pastry blender or fingers until mixture resembles coarse meal; set aside.
Preheat oven to 350°F.
Cake: Lightly spray a 9-inch square pan with cooking spray (or line with parchment paper, spraying uncovered sides only); set aside. Whisk the 2 cups flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add oil, vanilla, egg and egg whites; beat 2 minutes. Add buttermilk and beat 2 minutes.
Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined.
Spoon batter into prepared pan, spreading evenly. Sprinkle crumb topping evenly over batter. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 servings.
Nutrition per serving (1/16 of cake):
Calories 171; Fat 6.3g (poly 0.6g, mono 1.7g, sat 3.8g); Protein 2.5g; Cholesterol 33mg; Carbohydrate 29.7g; Sodium 153mg; Fiber 1.6g)
(nutrition analysis done using Diet Analysis Plus 7.0.1).
Note: The recipe comes from Camilla Saulsbury's blog. She does a lot of Food Network competitions and has written a bunch of cook books.
http://enlightenedcooking.blogspot.com
Ok, so I love the coffeecake at Starbucks but each little square has a billion calories. I've found a couple of "clone" recipes that call for a box of yellow cake mix and like a cup of butter. O.o
A couple of weeks ago I stumbled on a light version of this cake. I made it for movie night with the girls and everyone loved it so I thought I'd share.
Crumb Topping:
1/2 cup white whole wheat flour (or all-purpose flour)
1/2 cup packed brown sugar (preferably dark brown)
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (1/2 stick) chilled butter, cut into small pieces
Cake:
2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3/4 cup lowfat buttermilk
Topping: Whisk the 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in 1/4 cup butter with a pastry blender or fingers until mixture resembles coarse meal; set aside.
Preheat oven to 350°F.
Cake: Lightly spray a 9-inch square pan with cooking spray (or line with parchment paper, spraying uncovered sides only); set aside. Whisk the 2 cups flour, baking powder, baking soda, and salt in a medium bowl; set aside.
Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add oil, vanilla, egg and egg whites; beat 2 minutes. Add buttermilk and beat 2 minutes.
Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour mixture, and stir just until combined.
Spoon batter into prepared pan, spreading evenly. Sprinkle crumb topping evenly over batter. Bake 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Makes 16 servings.
Nutrition per serving (1/16 of cake):
Calories 171; Fat 6.3g (poly 0.6g, mono 1.7g, sat 3.8g); Protein 2.5g; Cholesterol 33mg; Carbohydrate 29.7g; Sodium 153mg; Fiber 1.6g)
(nutrition analysis done using Diet Analysis Plus 7.0.1).
Note: The recipe comes from Camilla Saulsbury's blog. She does a lot of Food Network competitions and has written a bunch of cook books.
http://enlightenedcooking.blogspot.com