Confession: I rarely bake, let alone an entire cake. The thought of breaking out the measuring spoons and cups and dirtying up bowls and baking trays for one recipe is enough to stop me in my tracks. However, the thought of sitting leisurely in the morning with a slice of Coffee Cake and a steaming cup of coffee is also one of life's little pleasures that simply cannot be ignored. This delicious and moist cake is totally worth the extra effort when it comes piping hot out of the oven. Unlike a traditional cake, coffee cakes is similar to a butter cake batter. Even though there is no sour cream or butter in this recipe, by using applesauce and nonfat yogurt instead, the cake is just as moist and rich like the traditional coffee cake.
Here is a healthier and lighter version of a coffee cake, with layered bluberries and walnuts inside. Even though blueberries are a summer fruit, frozen blueberries work just as well. Or, experiment with some of your fall favorites-cranberries, figs, persimmons and pomegranates. Check out your local farmer's market for the freshest ingredients. This unconventional streusel, when baked, becomes crunchy from the walnuts and contrasts the softness of the cake. You can add rolled oats, dried fruit or even chocolate chips to the streusel topping. The cake is light and not too sweet, baked until golden brown. The perfect on-the-go breakfast, served warm from the oven.
Blueberry Layered Coffee Cake
12 sevings
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 3 tablespoons unsweetened apple sauce
- 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
1. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
2. Whisk together the all-purpose and whole-wheat flour, the baking soda and salt. In a small bowl, stir together the sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, applesauce and oil until fluffy. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
3. Add the flour mixture, stirring until just combined.
4. 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.
...Other Delicious Bites
Cinnamon Vanilla French Toast with Caramelized Bananas
Walnut & Raisin Persimmon Cookies
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