Blueberry-Lemon Coffee Cake

TamTastic

Today is National Coffee Cake Day. I have the recipe below from Cooking Light baking right now since I am hosting a "Coffee Cake Playdate" with a few mom's from my moms group on Meetup.com! hehe I don't know how it tastes yet but it looks good!! And it has the benefits of almonds.


Blueberry-Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.


Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon


Preparation
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Yield
12 servings (serving size: 1 piece)

Nutritional Information
CALORIES 196(30% from fat); FAT 6.5g (sat 2.1g,mono 3.2g,poly 0.8g); PROTEIN 3.8g; CHOLESTEROL 27mg; CALCIUM 82mg; SODIUM 243mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 31.6g

TamTastic

Today is National Coffee Cake Day. I have the recipe below from Cooking Light baking right now since I am hosting a "Coffee Cake Playdate" with a few mom's from my moms group on Meetup.com! hehe I don't know how it tastes yet but it looks good!! And it has the benefits of almonds.


Blueberry-Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.


Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray

Topping:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon


Preparation
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Yield
12 servings (serving size: 1 piece)

Nutritional Information
CALORIES 196(30% from fat); FAT 6.5g (sat 2.1g,mono 3.2g,poly 0.8g); PROTEIN 3.8g; CHOLESTEROL 27mg; CALCIUM 82mg; SODIUM 243mg; FIBER 1.4g; IRON 1.2mg; CARBOHYDRATE 31.6g

TamTastic

Well, it was DELICIOUS! And a big hit, even with those not caring about "lower calorie". The almond paste made it super moist and flavorful! I highly recommend for a brunch, get-together thing.

TamTastic

Bump.

Losing_It

~bumpity bump~:flowerforyou: