Sunday, January 27, 2013
Blueberry Almond Coffee Cake - The Splenda World of Sweetness
Nonstick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup ( 1 stick) unsalted butter
1 cup Splenda, granulated
2 large eggs at room temperature
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup 1% low - fat milk
1 1/2 cups fresh or frozen blueberries (do not thaw)
1 large egg white
3/4 cup sliced almonds
3 tablespoons Splenda, granulated
Position a rack in the center of the oven and preheat to 350. Lightly spray the inside of an 8-inch square baking pan with the spray.
To make the cake, sift together the flour, baking powder, and salt into a bowl. Beat the softened butter in a large bowl with an electric mixer on high speed until creamy, about 1 minute. Gradually beat in the Splenda and bet until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the eggs, mixing well after each addition. Add the vanilla and almond extracts. Reduce the speed to low and bet in the three additions of the flour mixture, alternating with two additions of the milk, beating until smooth after each addition and scraping down the sides of the bowl as needed. Stir in the blueberries. Spread the batter evenly in the prepared pan.
To make the topping, beat the egg white in a small bowl with a fork until foamy. Add the almonds and Splenda and mix until the almonds are coated. Spoon the almond mixture evenly over the batter.
Bake until a wooden toothpick inserted in the center of the cake comes out clean, 50-60 minutes. Let cool in the pan on a wire rack for 10 minutes. Serve warm, or let cool to room temperature. Cut into squares and serve.
Makes 12 servings.