blueberry coffeecake

December 1, 2009

Yes, I know I’ve been slacking on the posts. Thanksgiving was awesome, had a few ginormous meals throughout the week. My green tea cake trials didn’t end up turning out the way I wanted them to — it never got as fluffy as I wanted and was way too dense. As a result, I went with a regular vanilla cake with strawberries and whipped frosting. I’ll take another stab at the green tea recipes some other time since I still have a lot of matcha powder left. Anywho, I spent some time working with fondant to decorate the turkey day cake since the actual cake was nothing special. I’ll do a post later about that. 🙂

I wanted to try something new this time around, since all I’ve been doing are green tea cakes and cookies, so I looked on Splenda’s website and picked this one! The original recipe is for a blueberry almond coffeecake, but I’m not a fan of almonds so I just opted to leave them out. Also, just a reminder that all of my recipes are written for a small convection oven. Enjoy!

Blueberry Coffeecake
(square 8″ dish, serves 10-12)

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/2 cup unsalted butter, softened at room temperature
* 1 cup Splenda sweetener, granulated
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1/2 cup low fat milk
* 1 1/2 cups fresh or frozen blueberries (if using frozen, allow to thaw to room temperature first)
* 1 egg white
* 3 tablespoons Splenda sweetener, granulated

1. Preheat oven to 325°F, grease square baking dish.
2. Sift together the flour, baking powder, and salt — then set aside.
3. In a large bowl, beat the butter until light.
4. Add 1 cup of Splenda, and vanilla and almond extracts. Beat until light and fluffy.
5. Add whole eggs one at a time, beating until fully blended after each egg.
6. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
7. Fold in blueberries with a spatula. Try not to overmix so as to avoid coloring the cake.
8. Spoon mixture into greased dish.
9. Beat egg white with a fork until frothy.
10. Add 3 tbs of Splenda, blending completely.
11. Spoon egg white mixture over batter.
12. Bake 50-60 minutes.
13. Cool, serve, and enjoy!


It turned out pretty well! The crust on top from the egg white tastes really good, but I think I might try for a crumble topping next time, just to give it something extra. The blueberries were a bit on the sour side, so I might throw ’em in a little bit of sugar next time too.

obligatory pictures

November 16, 2009

So, I said there would be pictures, and here they are! Really goes to show how much accountability can affect someone’s motivation to do something, yanno? I probably wouldn’t have normally bothered to upload pictures from my camera until maybe a few months had passed, but thanks to this blog, I’m doing it practically every other day! Go me!

The picture doesn’t really do it justice in terms of the color. Because believe me, it’s actually a really pretty green tea shade of green. Also, if you look really closely (which I don’t suggest you doing because of the lackluster quality of my camera), you might notice that the cake looks a little dense.. almost brownie-like. And that.. well, that’s not really the camera’s fault — it really is pretty dense. Hahaha. But I took a sip of milk as I was eating some tonight, and it was simply delightful.

I probably won’t post anymore about the different green tea recipes I’m gonna try in the next few days. They’ll probably all end up looking the same anyway. But what I will do is write a post sometime later about how the final one turns out. So stay tuned!

green tea muffin-cake

November 15, 2009

For Thanksgiving this year, I’m planning on baking a green tea cake (using Splenda, per my entirely diabetic family’s needs) and decorating it with fondant in an autumn theme. In preparation, I thought I’d try a couple of different recipes to see which one will be best. Tonight was the first trial. I got the recipe from RecipeZaar, but mdified it to my needs. Btw, all of my recipes are going to be for my tiny convection oven because my parents don’t see the need to buy a conventional one. I know, I know… it’s sad, but at least I’m not still using an EZ-bake oven right?

Green Tea Cake
(round 6″ pan, serves 2-4)

* 1 cup all-purpose flour
* 1/4 cup Splenda White Sugar Blend for Baking
* 1/4 teaspoon baking soda
* 1 teaspoon green tea powder (matcha in Japanese)
* 1/4 cup low fat milk
* 1/4 cup butter, softened at room temperature
* 1 egg

1. Preheat oven at 325°F.
2. Sift together the flour, baking soda, and green tea powder and set aside.
3. In a large bowl, beat the butter until light.
4. Add the sugar and egg and beat some more until light and fluffy.
5. Add the dry mixture and the milk.
6. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don’t overmix). The batter will be somewhat lumpy.
7. Liberally grease and flour pan.
8. Spoon batter into the pan.
9. Bake for 20-25 minutes.
10. Allow to cool on a wire rack.
11. Decorate as desired and serve!

Overall, it turned out pretty well. The cake maintained its gorgeous green color very nicely. I was afraid that it would turn a bit brown because I read it would happen with the brand of green tea powder I used, but thankfully, it didn’t! Next time though, I think I might add an extra egg yolk to make the cake more moist, as well as some extra green tea powder so that the taste comes through a bit better. I’m not gonna waste any icing & fondant to decorate this one since it’s only for taste testing. So don’t expect too much from pictures later.. it’ll be of just the cake. =P