Spring is nearly here and what a better time to share the love of my adopted state, North Carolina. Today's recipe is quick, easy, and delicious. Eat it on a spring morning while reading the new anthology by the authors of the Heart of Carolina Romance Writers.
Nancy's Low Sugar Cinnamon Coffee Cake
1/4 Cup salad oil
3/4 cup milk
1 egg
1 1/2 Cups all-purpose flour
3/4 Cup Splenda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 Cup fresh or frozen blueberries (optional)
topping: 1/3 Cup brown sugar
1/4 Cup all-purpose flour
3/4 teaspoon cinnamon
3 Tablespoons cold butter cut into pieces
Preheat oven to 375 degree F. Grease or spray with nonstick spray a 9 inch round pan. By hand or with a mixer, combine salad oil, milk and egg. Blend together flour, Splenda, baking powder, and salt then slowly add to liquids for 1 minute. If including blueberries like I usually do, gently fold into the batter then spread into the pan.
In another bowl, combine brown sugar, flour, cinnamon, and butter. Using dough blender, fork, or your bare hand, crumble the topping then sprinkle onto the cake.
Bake 25-30 minutes or until a knife inserted in the middle comes out clean. Cool.
The sweetness is lovely. Yes, you can use real sugar. I used to have sugar-free brown sugar but have not been able to find it in years. If you have some, use it in the topping. This coffee cake has healthy spices as well as fruit (if you add blueberries) and makes a good wake-up meal alongside a cup of tea or decaf coffee. Making food from scratch with no preservatives is a healthy alternative to store-bought.
Entertainment during this pandemic is also healthy for a person's well-being so remember to READ BOOKS.
For a fantastic collection of romance stories
set in North Carolina, try
HEARTS OF CAROLINA
As soon as I get a working stove again, I will try this! Thanks!
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