This recipe comes from a Low-Cal Baking class I took with my Sister-in-Law Lauren at the Institute of Culinary Education! You read correctly - this recipe is LOW CAL - and delicious! This cake has 12 servings.
Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk
Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)
Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.
Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.
Ingredients:
Cake Batter:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 large eggs
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 cup low-fat buttermilk
Topping:
3 cups blueberries, rinsed, drained, and picked over
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
One 10-inch round pan, 2 inches deep, sprayed with Pam and bottom lined with a disk or parchment paper. (When I made this I used a disposable 8-inch round aluminum pan)
Directions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. For the cake batter, combine the butter and brown sugar in the bowl of an electric mixer. Beat with paddle attachment on medium speed until lightened, about 2 minutes.
3. Beat in the vanilla and lemon zest, then beat in the eggs, one at a time, beating smooth after each addition.
4. Quickly stir the flour and baking powder together, decrease the speed to low, and beat in half the flour. Beat in the buttermilk until it is absorbed, stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the remaining flour. Use the spatula to give the batter a final mixing.
5. Scrape the batter into the prepared pan and use a spatula to spread it evenly.
6. Top the batter with the blueberries, gently pressing them in.
7. For the crumbs, stir the melted butter and brown sugar together in a bowl. Quickly mix the flour, cinnamon, and baking powder together and use a rubber spatula to stir them into the butter mixture. Use your fingertips to break up the mixture into small crumbs. Evenly scatter the crumbs on the blueberries.
8. Bake the cake for about 55 minutes, or until it is well risen, the crumbs are a deep golden color and a toothpick inserted in the center emerges clean.
9. Cool the cake in the pan on a rack for 5 minutes. Invert the cake to a large plate and remove the pan and paper (if using). Replace the pan with a cooling rack and re-invert. Lift off the plate and cool the cake completely.
Nutritional Analysis Per Serving:
203 calories, 11g total fat, 6g saturated fat, 4g protein, 23g carbs, 2g fiber, 61mg cholesterol, 89mg sodium.
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