Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

Blackberry Sage Coffee Cake

Posted Jan 16 2012 10:59pm




So we pulled out my trusted copy of Ruhlman's Ratio and got to work using the ratio for sponge cake. 1:1:1:1 (fat : egg : flour : sugar).  "Should we substitute applesauce for part of the fat?" I asked Kate, holding a stick of butter.  "Yes," she said, nodding.  "Then we can eat more of it and not feel guilty."

Great minds think alike.

Trust me, you'll be glad you built in a guilt-free way to eat more of this cake.  It is heavenly!  The only thing I might change is to chop the blackberries or add more of them so they were more evenly dispersed throughout the cake.  But the flavor was still wonderful, the soft flavor of sage spreading across my tongue - but not overpowering it - and the blackberries melting in my mouth.

Divine.  You won't be sorry, trust me. (Unless you hate sage. Then you might be sorry.)



Blackberry Sage Coffee Cake
Makes a 9x13 coffee cake

For cake:
4 oz. Earth Balance Buttery Spread
4 oz. smooth applesauce
8 oz. white sugar
4 eggs
2 tsp. vanilla
2 tbsp. lemon juice
2.5 oz. sorghum flour
2.5 oz. brown rice flour
3 oz. tapioca starch
2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. salt
2 - 3 tsp. ground sage (depending on how strong you want the flavor to be)
1 cup blackberries, chopped into small pieces if desired

For topping:
1/3 cup brown sugar
1/3 cup brown rice flour
2 tbsp. melted Earth Balance Buttery Spread
1 tsp. ground cinnamon
1.5 tsp. ground sage

Preheat oven to 350 F.  Spray a cake pan with cooking spray.

Cream together the butter, applesauce, and sugar.  Add the eggs one at a time, beating to incorporate, then the vanilla and lemon juice.

In a separate bowl, whisk together all the dry ingredients.  Add bit by bit to the wet ingredients, mixing well.

Pour the batter into the cake pan and smooth with a spatula.  Press the blackberries into the dough, spacing evenly.  You can leave them whole, or cut them into smaller pieces for more even consistency.

Place in the oven.  Assemble the crumble topping.  After 20 minutes of baking, as quickly as you can, open the oven and sprinkle the crumble topping over the cake as evenly as possible. Continue to bake for anohter 15 - 30 minutes, or just until a knife inserted into the middle comes out clean.

Cool completely before serving.
Post a comment
Write a comment:

Related Searches