Apple Cinnamon Coffee Cake

As everyone has switched over into Christmas mode, I’m still holding on to all things fall. My coffee remains pumpkin spice flavored and my taste buds crave anything with apple. This led me to buy a really big bag of apples at the market, simply because they are in season and dirt cheap. The day after this purchase, while enjoying my morning coffee, I pondered what I could make with said big bag of apples. It was then that I remembered coffee cake, which is an entire category of cake devoted solely to enhancing the coffee drinking experience. My two favorite flavors of fall happen to be pumpkin and apple, so what better way to celebrate the last days of the season than by pairing them together in coffee and its accompanying cake.

Now you may be wondering how someone who promotes living a fit, healthy lifestyle can still drink coffee and eat cake. Well…I’ll let you in on a little secret….YOU STILL CAN! Sure I use almond milk instead of cream and sugar and my sweets recipes are so altered I would make my old pastry chef professors cry, BUT I still get to enjoy what I love while being fit, which is what this journey is all about. For me, there is no point of being fit if you can’t enjoy life and for the longest time I honestly thought I could enjoy neither. I used to think coffee and desserts were only allowed for special occasions or circumstances. Thankfully, I eventually learned that these foods CAN still be in my life, so long as they are made with all natural ingredients and use special prep techniques to better fit my nutrition plan. So with that same knowledge in tow, I set out to make a moist, sweet cake that was far healthier than traditional coffee cake recipes.

When I began my journey to reboot coffee cake, the first thing I realized is how deceptive this treat really is. Most people view coffee cake as the better cake option, probably because, you know, it’s not slathered in rich, buttercream icing and decorated with sugary sprinkles. Yet, as shocking as it may seem, coffee cakes are actually PACKED with sugar. Most traditional recipes average around 80 grams of sugar per serving, which is more than 3 times the amount of added sugar the average person should be consuming in a day. Yikes. Thankfully, I’m well aware that you can heavily cut back on added sugar & still end up with a satisfyingly sweet treat, therefore that is where I started. To begin the sugar deload, I first replaced traditionally used granulated sugar with Sucanat. My go to sugar is almost always Sucanat, not only because it’s minimally processed, but because it has a rich, molasses-like flavor. This flavor allows me to use less sugar while adding more complexity than granulated sugar ever would. So with the sugar problem addressed, the next problem I needed to solve was the topping.

The most common type of coffee cake topping is a simple two ingredient glaze made of powdered sugar and milk, which gets drizzled on top once cooled. As easy as this icing is to make, finding a healthier alternative wouldn’t be. Since there is no natural equivalent for processed powdered sugar, I needed an alternative. With no other natural sugars able to provide the same smooth glaze, I was honestly very tempted to just skip it. But as much as I wanted to, I knew I couldn’t just skip out on the topping altogether because an unadorned cake is plain and makes for a rather boring presentation. After a bit of trial and error, I remembered something that we used A LOT in culinary school…simple syrup. Just as its name suggests, simple syrup is created by dissolving sugar in water. Instead of the typical white, granulated sugar, I heated evaporated cane juice in the water for a cleaner syrup. I then beat the syrup into cream cheese for a smooth glaze that looks just like the original, but is a whole lot healthier and tastier. The rich and tangy cream cheese in the glaze is a perfect compliment to the sweet and tart apples and spicy cinnamon. Enjoy it for breakfast or to celebrate a beautiful fall afternoon. Coffee can be optional!

Apple Cinnamon Coffee Cake


Ingredients

  • 1¼ cups Whole-Wheat Pastry Flour
  • 1½ tsp. Ground Cinnamon
  • 1¼ tsp. Baking Powder
  • ½ tsp. Sea Salt
  • ¼ tsp. Baking Soda
  • 2/3 cup Sucanat
  • 6 tbsp. Unsalted Butter; room temperature
  • 2 large Eggs; room temperature
  • 1/2 cup Whole Milk; room temperature
  • 1¼ cups peeled & chopped Apple (about 2 Apples)
  • 3 tbsp. Organic Cane Sugar
  • 3 tbsp. Water
  • ¼ cup Cream Cheese (full fat); room temperature

Directions

  1. Preheat oven to 350°. Grease an 8-x-8 inch baking pan with nonstick cooking spray (select a brand that uses no propellents). Line base of pan with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Set bowl aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the Sucanat with the butter on medium speed until mixture is fluffy and begins to stick to the sides of the bowl (about 1 minute). Add one egg and beat on medium-low speed until just incorporated. Repeat with second egg.
  4. With machine on low speed, add one third of flour mixture and mix until just combined. Add one third of milk and again beat until just combined. Repeat process twice more, alternating between flour and milk additions. Remove bowl from machine and stir in apples by hand.
  5. Tranfer batter to prepared pan and smooth top over with a spatula. Bake for about 25 minutes, or until the edges begin to pull away from the pan and a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for 10 minutes. Invert cake onto a plate and gently peel off parchment. Invert cake back onto wire rack and cool completely.
  6. While cake cools, prepare the glaze. In a small saucepan set over medium heat, combine cane sugar and 3 tbsp. water. Stir until sugar dissolves, about 1 to 2 minutes. Transfer to a heat-proof container to cool slightly. Meanwhile, in a medium bowl, beat cream cheese, until smooth and fluffy, using an electric mixer on high speed. Add one quarter of the sugar mixture and beat until smooth. Add remaining sugar mixture in three more additions, beating until smooth between each addition.
  7. Pour glaze over cooled cake in long, diagonal stripes to make a crosshatch pattern. Serve immediately. Cake can be stored at room temperature for 1 day or in the refrigerator for 3 days.

Nutrition

Per Serving (1 Slice): 257 Calories; 4 g Protein; 12 g Total Fat; 7 g Sat. Fat; 3 g Fiber; 273 mg Sodium; 20 g Sugar; 34 g Carbs; 72 mg Cholesterol

RECIPE ADAPTED FROM: J. O’HARA
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Sour Cream Coffee Cake

20160409_165243To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.

20160409_165314-1A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.

20160409_165257-1-1Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!

Skinny Sour Cream Coffee Cake

Ingredients:

  • 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
  • 4.5 oz. (1 cup) All-Purpose Flour
  • 1 oz. (¼ cup) Whole-Wheat Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon; divided
  • ¼ tsp. Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar; packed (divided)
  • 1/3 cup Unsalted Butter; softened
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 (8 oz.) tub Light Sour Cream
  • 2 tbsp. Walnuts; finely chopped & toasted
  • 1 tbsp. Butter; chilled & cut into small pieces
  • Cooking Spray

Preparation:

  1. Coat a 9 inch springform pan with cooking spray. Set aside.
  2. Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
  3. Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
  4. In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
  5. Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Slice)

SkinnySourCreamCoffeeCakeNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Sock-It-To-Me Cake

dsc_0366Sock-It-To-Me!!! If you are anything like me, the phrase jogs a need to belt out a specific tune by Ms. Aretha Franklin. In fact it was her 1967 hit “Respect” which introduced the phrase to most Americans and made it popular. Following the songs popularity, Rowan & Martin’s Laugh-In added a comedy skit with the same title in which an actress typically ended up being doused with water. Even Richard Nixon once used the phrase while campaigning to be president. It was that much a part of American culture. So it comes as no surprise that in the 1970’s, Duncan Hines would create a cake with the same name and place the recipe on their famous back of the box collection used to market specific cake mixes.

dsc_0351The original Sock-It-To-Me cake from the back of the box recipe is legendary and continues to be made to this day. It uses an easy dump and stir method that incorporates a few extra ingredients added to the back of the box requirements which are meant to transform the typical yellow cake mix into a moist and velvety coffee cake. Too bad the extra ingredients can’t mask the artificial flavor the store-bought mix lends.

To overcome this, a little extra work is necessary but is still simple enough to serve quick and easily at any of your March events. I personally recommend serving this for any March Madness watch parties you may host. It is simple and satisfying to even the pickiest of sweet tooths. Also what better way to root for your favorite team then to have your cake, eat it, and chant for them to sock it to the other team.

dsc_0371The easiest way to prepare this cake is using a food processor, however you can prepare it by hand if you don’t have a food processor. You will lack the finer crumb the food processor gives the cake but it will still taste delicious guaranteed. For the streusel, you will have to chop the pecans finely then mix the rest by hand in a small bowl. For mixing the cake, use a whisk by hand or the paddle attachment on a stand mixer.

This cake serves 12 and looks best prepared in a 12-cup non-stick Bundt pan, but you can also prepare it in a 12-cup non-stick tube pan like I have. No matter which pan you choose to use be sure to grease it with a baking spray made up of a combination of vegetable oil and flour. Doing so ensures a perfectly clean release from the pan. Never trust the deceiving non-stick sales punch lines on your pan products. I have had enough stuck and ruined baked goods in my day to know they are lies 😛

Sock-It-To-Me Cake

Streusel Ingredients:

  • 2 tbsp. Flour
  • 2 tbsp. Unsalted Butter, melted & cooled slightly
  • ¼ cup Light Brown Sugar, packed
  • 2 tsp. Ground Cinnamon
  • ¾ cup Pecans, toasted

Cake Ingredients:

  • 2 ½ cups Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Salt
  • 2 cups Sugar
  • 4 Eggs, room temperature
  • 1 cup Sour Cream, room temperature
  • 1 tsp. Vanilla Extract
  • 16 tbsp. (2 sticks) Unsalted Butter, melted & cooled

Glaze Ingredients:

  • 1 ¼ cups Confectioners’ Sugar
  • 1 ½ tbsp. Milk
  • 1 tsp. Vanilla Extract

Formula:

  1. For the streusel: Process flour, butter, brown sugar, cinnamon, and pecans in a food processor until finely ground. Transfer the streusel to a bowl and set aside. Wipe out food processor.
  2. Adjust oven rack to the middle position and heat to 325°. Grease and flour a 12-cup non-stick Bundt or tube pan. For the cake: Combine flour, baking powder, baking soda, and salt in a bowl. In the food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.
  3. Pour half of the batter into the prepared pan and top with the streusel mixture. Cover the streusel with the remaining batter and use a rubber spatula to smooth out the surface. Tap the cake a few times on the counter to remove any air pockets. Place on a sheet pan and bake until the cake is golden brown, about 50 to 60 minutes. Cool the cake in the pan for 20 minutes.
  4. As the cake cools prepare the glaze. Whisk the confectioners’ sugar, milk, and vanilla in a bowl until smooth. Turn out the cake onto a cooling rack set inside a rimmed baking sheet. Pour the glaze over the warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered, for 2 days.)

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  

RECIPE ADAPTED FROM CALI RICH

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013