59 minutes ago
Tuesday, June 8, 2010
This is the cake that I brought to the beach with us this weekend.
Why did I include the word "healthy" in the title along with the word cake?
Because, surprisingly, this cake only has 2.5 tablespoons of butter.
It calls for a cup of yogurt and oats for the topping.....and fruit!
Honestly, how can I not call this cake "healthy"?
I had to modify the recipe because it called for 2 layers. A layer of batter, a layer of cherries, then a layer of oat crumb topping. Then repeat to have 2 layers with a cherry crumb middle.
Well, that didn't happen. There was not enough batter for 2 layers.
There was only enough for one layer of batter, fruit, then the topping.
Fine by me.
This cake was DELICIOUS, and no guilt eating it everyday for a snack or breakfast!
Cherry Coffee Cake: (makes one 8" square cake)
1/4 cup flour
1/3 cup packed light brown sugar
1/4 cup old fashioned oats
1 tsp cinnamon
1 Tbsp unsalted butter
1/2 cup sugar
1 1/2 Tbsp butter
1 cup of plain lowfat yogurt (I used 0% fat Greek yogurt)
1 Tbsp vanilla
3/4 tsp almond extract
1 large egg
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup of pitted cherries
For the topping: In a medium bowl, combine ingredients with your hands until it resembles coarse meal. Set aside.
For the cake: In a large bowl, beat the sugar and butter then add the yogurt, extracts and egg until combined.
Sift together flour, baking powder, soda and salt and slowly add dry indgredients into wet ingredients.
Spread the batter on the bottom of an 8" greased square cake pan (I use parchment paper, so it easily lifts out of the pan).
Place the cherries on top of the batter and then sprinkle the oat crumb topping over.
Bake 45 minutes at 350F. Let cool in the pan before removing.
Great for breakfast!
Recipe from Memoirs of a Home Cook: Every Great Recipe has a Story