I haven’t posted anything in a long time. I’ve been trying really hard to eat better and so I haven’t baked much. There’s still three feet of snow on the ground so I haven’t done any gardening, traveled, taken any pictures outside, etc so there hasn’t been a whole lot to blog about. But it is March and the cold will not last forever so I am hoping my blog-posting will soon come out of hibernation.
As I mentioned earlier, I am eating healthier. Two things are helping me do this. One is my new subscription to EatingWell magazine and the other is a really cool website (I mostly use the ap on my phone though) called MyFitnessPal.com. I’ve maybe lost about 8 pounds out of 15-20 that I want to lose since the first of the year so I’m pretty happy.
Eating sweets becomes less and less tempting once you get used to less sugar. A big sugary cupcake with tons of partially hydrogenated vegetable oil frosting glopped on top doesn’t even sound yummy. But I still crave chocolate and rice krispy bars and cookies. . . it never goes away, but the amounts and types of things I crave has changed. So when I decide to make a dessert now it has to be one I REALLY want. One that is worth running 3 miles at the gym for. And I can’t even do that all at once yet so it would take me forever anyway! Or, I can pick a dessert that maybe isn’t all that bad for you and not worry about the gym at all as long as everything else that day is balanced out. This is one of those recipes.
Eating Well magazine had a really gorgeous spread in this month’s issue called Coffee’s New Perks. There were a collection of coffee recipes and coffee-related data. There was a recipe with black beans that I still need to try but last week I decided to try the Coffee Streusel Bundt Cake since it has been a long while since I had made anything. I took it to school for my (college-aged) students to try and I think most of them liked it. I did hear “bomb” and “amazing” from one student. I enjoyed it as well and with part wheat flour and yogurt as ingredients you know it can’t be all that bad. Come to think of it, Eating Well puts all their nutritional information from their recipes conveniently on one page towards the beginning of the magazine. The info for the cake is:
12 g fat
51 g carbs
Okay, so not great, but consider a medium-sized fries from McDonald’s which has 380 calories, 19 g fat and 48 g carbs.
- 3 tablespoons all-purpose flour
- 3 tablespoons dark brown sugar
- 3 tablespoons chopped hazelnuts
- 2 tablespoons instant espresso powder (see Notes)
- 1 tablespoon butter, melted
- 1 1/2 cups white whole-wheat flour (see Notes)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups reduced-fat sour cream or low-fat plain yogurt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 1/4 cup canola oil
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
- 1/2 cup packed confectioners’ sugar
- 1 teaspoon instant espresso powder mixed with 2 tablespoons hot water or 2 tablespoons brewed coffee
- 1 tablespoon chopped hazelnuts for garnish
- Preheat oven to 350°F. Coat a 10-cup Bundt pan or tube pan with cooking spray.
- To prepare streusel: Combine 3 tablespoons each all-purpose flour, brown sugar and hazelnuts, 2 tablespoons espresso powder and melted butter in a small bowl.
- To prepare cake: Whisk white-whole wheat flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl. Stir together sour cream (or yogurt) and vanilla in a small bowl.
- Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined. Add eggs and egg whites, beating after each addition until just incorporated. Add the dry ingredients alternately with the sour cream (or yogurt) mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary.
- Spoon half the batter into the prepared pan and sprinkle evenly with the reserved streusel. Top with the remaining batter and smooth the top.
- Bake the cake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- To prepare glaze: Place confectioners’ sugar in a small bowl. Add 1 tablespoon espresso mixture (or coffee) and stir until smooth. Add up to 1 tablespoon more of the liquid to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with chopped hazelnuts, if desired.