Monday, April 29, 2013

Healthier? ... Slightly Healthier, but oh sooooo nummy ... Blueberry Cherry Coffeecake with Citrus Streusel

I have to face it ... my fiance loves coffee. And I'm craving fruit but I've been eating so much fresh fruit and Vitamix smoothies that I'm feeling like I want something a little more substatial. Bake?

Well, I don't bake a lot. I'm not a huge fan of cake, but coffee cake? OMG, I love streusel, who doesn't love crumbly crunchy sweet streussel?

I stumbled onto King Arthur's Blueberry Coffeecake with Lemon Streusel recipe and decided to make it. But much like I do with everything else I can't leave it alone at all. I end up adapting it into almost a totally different recipe, every time.

I made a few changes, but alas, only a few for a "healthier" version. Added some whole wheat flour, unsalted butter, and added some whey from one of our last batches of cheese making. If you don't know the health properties of whey, it's worth a huge look-see but I'll post more about that when I post about our next cheese making experience.

I do everything by weight these days, but I've kept the original measurements in too. I've seperated by comma, for example don't add a 1/2 cup plus 3 1/2 ounces granulated sugar. It's one measurement or the other.

1/2 cup, 3 1/2 ounces granulated sugar
dash of Raspberry Sugar*
1/2 cup, 2 1/8 ounces Unbleached All-Purpose Flour
1/2 cup, 2 1/8 ounces Whole Wheat Flour
pinch of salt
1 tablespoon candied citrus peel*
6 tablespoons unsalted butter, softened
zest of two small meyer lemons, or 1 large

Raspberry Sugar
This is a new find from a local spice shop in Napa called Whole Spice. I love it sprinkled anywhere sweets are these days. It gives a lovely raspberry flavor, but if you don't have this omit it and replace with regular, turbanado, or brown sugar. Or you could even go the Stevia route for complete sugar replacement.\\

Honey "Candied" Citrus Peel and Zested Meyer Lemons

Candied Citrus Peel:
I take peel strips of any citrus and cover with honey, let stand at room temperature for at least one month.

8 tablespoons butter, softened
1 cup, 6.5 ounces granulated sugar
1 tablespoon Raspberry Sugar*
2 large eggs, room temperature
4 ounces cream cheese, room temperature*
4 tablespoons, 2 ounces whey
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups, 8 1/2 ounces Unbleached All-Purpose Flour (I did half wheat and half white again)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup, 8 ounces frozen blueberries*
1/2 cup, 4 ounces cherries*

Cream Cheese/Whey
This is where tons of variations could exit. You could add yogurt, sour cream, etc. If substituting one of those use 8 ounces or 1 cup.

Important note about the fruit, you can use any fruit you want but if you are using small fruit like blueberries always use frozen or freeze your fresh ones. This way the fruit doesn't sink when baking. Works miracles for cupcakes!

1) Preheat your oven to 350°F. Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans. Honestly, you could use any pans this fits in. I'd say you could even use 2 bread pans.

2) For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. Set mixture aside.

3) For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream, vanilla and lemon extracts. It's okay if cream cheese is slightly lumpy.

Butter and Sugar
Cream Cheese and Whey Addition

4) In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough.

Mixed Just to Combined

5) Work the softened butter into the flour/peel mixture for struesel until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.

Mixed Crumble/Streusel

6) Gently fold the frozen fruit into the batter for the cake until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.

7) Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.

The verdict? Healthy or not my fiance loves it! It's not too sweet, the fruit stays super juicy, and the crumbly streusel is perfect and crunchy. Those bits of candied peel aren't necessary but pack a flavor explosion far worth seeking out or making!

He's walking around the house right now, finishing the last bite of his portion saying "Mmmm hmmm!"

Yield: one 9" x 13" coffeecake, or two 8" round coffeecakes

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