Some *recipes* are just P.E.R.F.E.C.T, in every sense - simple, everyday ingredients, no fancy equipment needed, just mix them all together as if you are making a pot of coffee and Whoopee, there you have a perfectly baked cake. My best pal DK of ChefInYou made one such cake and I was eagerly waiting for a perfect occassion to make it, myself.
Yesterday we had a potluck for Halloween cum Diwali party at work and I made Aloo-Bell pepper Korma (recipe coming soon) and a fruity cake. As it was an auspicious festival of Diwal, one of my colleague insisted the cake must be egg-less. Sure enough, I had the perfectly recipe to make - the Eggless Blueberry Coffee Cake. Everybody enjoyed it thoroughly and it was all gone, as expected.
DK used normal sugar in her recipe and I replaced that with some light brown sugar as it gives a lovely brown color and adds an extra hint of moisture to the cake.
Below is the recipe, if you wish to bake it yourself. Trust me, it is child's play, if I can do it, you can too. :)
Adapted from my best friend's recipe
Ingredients
Dry Ingredients -
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Others -
1/3 cup butter, at room temperature
3/4 cup light brown sugar
1/2 cup applesauce (no sugar added to it)
1 tsp vanilla extract
1 cup low fat sour cream
1 cup frozen blueberries, don't thaw
For Topping
1 tsp cinnamon
1 tsp light brown sugar
Preparation
Step 1: Preheat the oven to 350F. (at least for 10-15 minutes)
Step 2: In a bowl, mix all the 'Dry ingredients' listed.
Step 3: Cream the sugar and butter, together until smooth. then add applesauce and vanilla extract. Blend for couple of more minutes.
Step 4: Now, slowly alternate between the dry ingredients and sour cream, add little by little & Blend every thing together. Fold in the blueberries & gently mix with a spatula. (without crushing the berries).
Step 5: Grease a fluted cake tin with butter and evenly spread the batter. Finally sprinkle (cinnamon + sugar) mixture on the top.
Step 6: Bake for 40-45 mins, until a toothpick, when inserted comes out clean (or with very little specks of cake attached).
This is how it looks, fresh out of the oven -
..flip it over , and you get this.....
Step 7: Cool for 10-15 min in the cake tin and then transfer on to a plate. Serve & Enjoy!
Hope you all had a fun Diwali yesterday and have your tummies full with yummy treats.
[UPDATE]: Sending this to T&T: ChefInYou event guest hosting this month is Priya and organizer is Lakshmi.
until next time,
Siri
Yesterday we had a potluck for Halloween cum Diwali party at work and I made Aloo-Bell pepper Korma (recipe coming soon) and a fruity cake. As it was an auspicious festival of Diwal, one of my colleague insisted the cake must be egg-less. Sure enough, I had the perfectly recipe to make - the Eggless Blueberry Coffee Cake. Everybody enjoyed it thoroughly and it was all gone, as expected.
DK used normal sugar in her recipe and I replaced that with some light brown sugar as it gives a lovely brown color and adds an extra hint of moisture to the cake.
Below is the recipe, if you wish to bake it yourself. Trust me, it is child's play, if I can do it, you can too. :)
Eggless Blueberry Coffee Cake
Adapted from my best friend's recipe
Ingredients
Dry Ingredients -
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Others -
1/3 cup butter, at room temperature
3/4 cup light brown sugar
1/2 cup applesauce (no sugar added to it)
1 tsp vanilla extract
1 cup low fat sour cream
1 cup frozen blueberries, don't thaw
For Topping
1 tsp cinnamon
1 tsp light brown sugar
Preparation
Step 1: Preheat the oven to 350F. (at least for 10-15 minutes)
Step 2: In a bowl, mix all the 'Dry ingredients' listed.
Step 3: Cream the sugar and butter, together until smooth. then add applesauce and vanilla extract. Blend for couple of more minutes.
Step 4: Now, slowly alternate between the dry ingredients and sour cream, add little by little & Blend every thing together. Fold in the blueberries & gently mix with a spatula. (without crushing the berries).
Step 5: Grease a fluted cake tin with butter and evenly spread the batter. Finally sprinkle (cinnamon + sugar) mixture on the top.
Step 6: Bake for 40-45 mins, until a toothpick, when inserted comes out clean (or with very little specks of cake attached).
This is how it looks, fresh out of the oven -
..flip it over , and you get this.....
Step 7: Cool for 10-15 min in the cake tin and then transfer on to a plate. Serve & Enjoy!
Hope you all had a fun Diwali yesterday and have your tummies full with yummy treats.
[UPDATE]: Sending this to T&T: ChefInYou event guest hosting this month is Priya and organizer is Lakshmi.
until next time,
Siri
