27 December 2010

Let Them Eat Cake.

Coffee cake, that is.

Does anyone do coffee cake anymore, or is it old-fashioned?  When I was a kid, it seemed pretty common, but I haven't seen it around or heard it mentiond in ages.  It's not sold ready-made on shelves; it's not on the drive-thru breakfast menu, so it may be becoming an endangered species.

If so, it's time to revive it.

I'm not going to say that coffee cake is particularly quick or particularly healthy, but it can have some healthy elements in it, making it healthier, especially by adding fruit and whole grains.  And the point is, we all need some sweetness in life.  Coffee cake fills the bill.

For an early riser, it's not a big deal to whip out.  It's not complicated, no fancy, exotic ingredients, and it is such a nice treat, much nicer than a box of donuts, much easier than a pan of cinnamon rolls.  And the smell as it comes out of the oven.  That makes it worth it.

There are a bazillion coffee cake recipes out there.  I have tried a few from King Arthur: rhubarb coffee cake, which is our favorite, and peach coffee cake, also good.  Today, we had Blueberry Buckle coffee cake, again from King Arthur Whole Grain Baking Book,  and that may be the NEW favorite.  Cool Guy thinks it has a piecrust taste.  I think it's a light, fluffy, crumbly, cinnamony muffin taste.

I encourage you to look around for a recipe that strikes your fancy.  You can begin making it healthier by substituting some whole wheat flour for the white, about a half-cup swap for starters, and definitely a whole grain swap in the streusel topping, if there is streusel.

One piece of my cake gave me 19 whole grains, 252 calories, 8 grams fat, 4 grams protein, 3 grams fiber.  I can live with that now and then.

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