Here in central Pennsylvania, there’s an abundance of wild-growing blackberries this time of year. Not one to pass up a good thing, I’ve been harvesting them from some volunteer bushes in my backyard for about a week. I wanted to use them in something that would compliment their tangy flavor and vivid purpleness, so after some consideration I decided on a coffeecake. And I found a really tasty looking recipe at Betty Crocker’s® website, but there’s no way I’m making a cake that supplies 350 calories and half of your maximum daily saturated fat in one slice. Betty insists each slice has only 305 calories, but the recipe analyzer at caloriecount.about.com told a different story. Either way, it’s a lot.
So I decided to give give Betty’s recipe a makeover. I substituted banana for eggs, fat free sour cream for full fat, fat free yogurt for half the butter, Stevia In The Raw® for half the sugar, replaced more than half the white flour with whole wheat, lightened up the glaze and cut out the pecans. Sorry, pecans. I also used brown sugar, orange zest and nutmeg to add a little more flavor. Take a look at how the recipes compare:
Quite an improvement! I don’t know how the original recipe tastes, but I know my version totally hit the spot, which surprised me, considering all the changes I made. It was moist, fruity, fragrant and sweet, and had an excellent coffee cake texture, tender yet substantial. So I learned a lesson about doubting myself – don’t doubt myself.
Makeover Blackberry Coffee Cake
makes 12 servings
1 1/4 cups blackberries (fresh or thawed from frozen)
1 tablespoon brown sugar
2 tablespoons Stevia In The Raw® (count this as 2 tablespoons sugar if you’d like to replace it with another sweetener)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
the grated zest of an orange
1 1/4 cups whole wheat flour
1 cup white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Stevia In The Raw® (count this as 1 cup sugar if you’d like to replace it with another sweetener)
1/2 cup brown sugar
3/4 cup fat free yogurt (can substitute vegan yogurt)
1/4 cup butter, softened (can substitute vegan butter or margarine product)
1 teaspoon vanilla
1 large, ripe banana, mashed
3/4 cup fat free sour cream (can substitute vegan sour cream)
1/2 cup powdered sugar
1 teaspoon light soymilk (can substitute any liquid)
1/4 teaspoon vanilla
1. Heat oven to 350. Lightly grease and flour a 10″ tube cake pan.
2. Combine all the blackberry filling ingredients in a small bowl and set aside.
3. Combine the flours, baking powder and baking soda in a medium bowl and set aside. In a large bowl, beat the brown sugar, Stevia In The Raw®, butter, yogurt, vanilla and banana with an electric mixer on medium speed for about 2 minutes, scraping the bowl occasionally. Beat in the flour mixture alternately with the sour cream on low speed. The batter will be fairly stiff, so you may need to switch to a sturdy wooden spoon to get everything combined.
4. Use a rubber spatula to spread half the batter evenly in the pan. Spread the fruit mixture atop the batter, then spread on the last half of the batter.
5. Bake for about an hour, or until a toothpick inserted in center comes out clean. Cool the cake for about 10 minutes, then remove it from the pan onto a wire rack. Let the cake cool for another 1-2 hours.
6. Combine the glaze ingredients in a small bowl, then drizzle over the cooled cake. The glaze will be fairly thin. If desired, dip extra berries in the glaze and use it to secure them to the top of the cake.
Substitutions are not factored into nutrition calculations.
Per slice: 195 calories; 4.1g fat (2.4g sat); 10mg cholesterol; 156mg sodium; 35.3g carbohydrates; 4.0g protein; 1.8g fiber