Anybody who knows me at all, knows I am a Coffee Head, the stronger the better, and what goes best w/ Good Strong Coffee, Coffee Cake. They are so easy to make, taking about 15-20 minutes to prep and about 40 minutes to bake, and are fool proof. Making them a favorite around here, was easy, the best one I made, was gone that day….. I’m not sure if it’s all the love that I pour into these recipes, or the actual ingredients, because they disappear before my eyes, everytime!
Back in the days before I was a accomplished Baker, and I truly hate to admit this, but I used Bisquick, and the thing I hated, was the next day it was dry and mealy, so coffee cake was the first ever thing I perfected, as a baker. Taking a couple of weeks, I tried, and tried, and tried. With not such great luck, until I realized that adding sour cream (fat free) instead of butter, made a chemical reaction with the baking soda that just rocked! Giving it a Bakery like quality. Like I always say, Baking is science, and it really is. So with this one I replaced 1/2 the sugar with Splenda, and used Fat Free sour cream, and as usual, pure delight! Plus the added knowledge, that it’s (a little) lower fat, and lower sugar, allows me to have a piece in the morning with my coffee, semi-guilt free.
I’ve become part, of a kind of Morning Greeting , a kind of Coffee Clatch, with my wonderful old friend Angie, and some of her friends, and we all say “Mornin'” now on a regular basis on Facebook! So I’m hoping they will all enjoy this easy to make coffeecake, as she has introduced me to, some really great people!!! And congratulations on, Lakota her new dog, who according to all the posts we did the other day awaiting his arrival, can leap tall buildings in a single bound (we may have gotten a little carried away, in the moment), and be loving, competent, companion, and best friend. If I was a dog, I would totally want Angie to be my human!!! She’s a great friend, to doggy’s and humans alike!!
Have ready a 13x9x2″ pan, greased, Preheat the oven to 350ºF
3 cups flour
1 cup sugar and one cup Splenda
4 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
In a seperate bowl combine:
16 oz Sour Cream (fat free)
3 lg eggs
1 TBLS. Vanilla
Add to dry ingredients, mixing just until moistened, over stirring will produce a tough cake.
Fold in 1 cup Chocolate Chips, less a quarter cup for topping
1/2 of 5 oz. Chopped Dried Cherries,the other half will be sprinkled on top with Streusel and 1/4 cup Chocolate chips
Spread in greased pan and sprinkle on top with streusel, Cherries, and Chips
Bake for 35-40 minutes, until a toothpick comes out clean. Let cool.
Brown Sugar Streusel:
In a chopper or food processor put:
4 TBLS. Flour
1/2 cup Brown Sugar
5 TBLS. Unsalted Butter
1/4 tsp salt
Blend until it resembles course crumbs
1/2 cup of Walnuts
Blend in spurts until nuts are chopped.
And as always, Enjoy!!!
© Jennifer Green Alger 2010