Thursday, March 24, 2011

CEiMB: Blueberry Coffee Cake

This week's Craving Ellie in My Belly recipe was picked by Bri of Yoshi vs. Motherhood.  She chose for us to make Ellie's Blueberry Coffee Cake.  The recipe can be found on the Food Network's website.  Ellie made this recipe healthier by swapping out some of the butter with canola oil and using non-fat yogurt to make the cake very moist.  I used vanilla non-fat yogurt and sliced almonds in place of the walnuts.  I really liked the mixture of cinnamon, sugar, and almonds that are both layered in the middle of the cake and sprinkled on top.  It made the whole house smell like cinnamon toast when it was baking.

I liked this coffee cake, it wasn't overly sweet and the cinnamon sugar on top gave it a crisp crunch.  It definitely tastes healthier (i.e. not rich and buttery), but it still is very moist and tasty.  I enjoyed it very much and I think it would also go well with other berries as well as apples and pears or stone fruits such as peaches and plums.  Bri also mentioned that it will last quite a bit of time after baking (up to 5 days) and it tastes best when reheated for about 20-30 seconds in the microwave.  Thanks Bri for a good pick, and be sure to check out the blogroll to see what others did with their recipes.


Kayte said...

This was a hit at our house as well for just the reasons you described in your post. Your cake looks delicious!

Bri said...

Thanks for baking along this week! I love the fact that you used almonds; I really think any nut would work here. And of course anything that makes the house smell like cinnamon toast is ok by me!

Liz said...

Beautiful job! Blueberries and almonds are a great combo, and your coffee cake looks yummy. I'm looking forward to trying this with other fruits as well.