Almond Crunch Coffee Cake |
An Experiment in Transforming the Quality of the Ingredients in a Recipe
The Cafe Beaujolais' Buttermilk-Cinnamon Coffeecake chosen by the Los
Angeles Times Food Staff as one of its featured most delectable 12 recipes
of the year looked tasty! I clipped it and put it into my Recipe
What would I do with this high fat, low fiber, nutrient-depleted
recipe? Here is the original recipe:
Blend flour, sugars, salt, ginger, and 1 teaspoon cinnamon; blend in oil until evenly mixed. Remove ¾ cup mixture and combine with 1 teaspoon cinnamon and almonds; set aside for topping. To remaining flour mixture, thoroughly blend in baking powder and soda. Blend in egg and buttermilk until smooth. Pour into a buttered 13" x 9" baking pan. Sprinkle with reserved nut mixture evenly over surface of batter. Bake 350° for 35-40 minutes.
For my first trial I didn't worry about achieving exactly what I wanted. I knew that the family taste-test would suggest further changes that could improve texture and flavor.
I used whole wheat pastry flour which gives a lighter texture than bread flour since the gluten content is lower. I cut the sugar in half. Either honey or fructose are about twice as sweet as white sugar. Since this cake has a crumbly topping, I used granulated fructose in it to retain the crumbly texture. For the cake itself I used honey.
As for the fat, I usually leave it out altogether in the first trial, hoping that the natural oil of the whole grain flour will be sufficient for a pleasing texture. I did need a little to hold together the crumbly topping, and found that a tablespoon would do the trick. Next, I cut the amount of nuts in half--that was plenty for nutty enjoyment. The remaining ingredients I left as is except for the addition of an extra egg.
The final result after the third try was Almond Crunch Coffee Cake, a taste-tested light-textured family approved winner (now one of the recipes in More than Breakfasts with Blender Batter Baking Recipes). You can check the nutritional improvements on the chart below.
Here is the revised recipe rewritten for easier reading and error-free assembly:
1, Preheat oven and grease or spray baking pan.
For topping blend first 3 ingredients with a fork and stir in the nuts;
Thoroughly blend dry ingredients in small mixing bowl:
Thoroughly blend liquid ingredients together with a wire whisk in a large
Alternately blend dry ingredients into liquid ingredients with:
6. Pour batter into pan. Spread topping evenly over top. Press topping slightly into batter with tines of a fork.
7. Bake at 325° for 30-40 minutes or until knife comes clean out of center.
Batter Coffee Cake|
The blender batter version of this recipe found in Breakfasts goes one step further toward making the assembly more convenient. It also avoids the possibility of rancid flour because it uses the whole grains in the blender, a nutritional plus. . . . details
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with Blender Batter Baking
& Allergy Alternatives presents incredibly easy whole grain blender
batters for light 'n tender waffles & pancakes, coffee cakes, muffins,
and crepes. Recipes for Kamut and spelt, allergy alternative grains.
Cinnamon rolls, banana smoothie, cereals, egg variations, fruit dishes,
toppings. Alternatives for dairy, and egg allergies. The The
Two Stage Process
is incorporated into grain and bean recipes. Ideas for teaching children.
New section with tips and menus for weight management. Index, 4th edition,
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