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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For the cranberry filling: 1 ½ cups whole or chopped cranberries (I use whole) 1/4 cup water 2/3 cup sugar 2 tablespoons cornstarch For the streusel topping: 1/4 cup sugar 1/4 cup all-purpose flour 1 tbsp flour 1 tbsp butter 1 tbsp sliced almonds (optional) For the coffee cake: 1 ½ cups all-purpose flour 1/2 cup sugar 1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp ground nutmeg 3 tbsp butter 2 large egg whites 1/2 cup low-fat buttermilk or soured milk 1 tsp vanilla Instructions: To prepare the cranberry filling, in a small saucepan, combine the cranberries and water. Bring to a boil. Lower the heat and simmer, covered, for 5 minutes or until tender. In a small bowl, stir together the 2/3 cup sugar and the cornstarch, then stir into cranberry mixture. Cook over moderate heat, stirring constantly, for 4 minutes or until mixture is thickened. Remove from heat. Preheat oven to 350 degrees. To prepare streusel topping, in medium-size bowl, stir together the 1/4 cup sugar and the 1/4 cup flour. Using a pastry blender or 2 knives, cut in the 1 tablespoon butter until mixture resembles coarse crumbs. Stir in almonds (if using). Set aside. To prepare the coffee cake, in a large bowl, stir together the 1 ½ cups flour, 1/2 cup sugar, baking powder, baking soda, and nutmeg. Using a pastry blender or 2 knives, cut in the 3 tablespoons butter until the mixture resembles coarse crumbs. In a small bowl, combine the egg whites, buttermilk, and vanilla. Add to flour mixture all at once and stir just until combined. Spread two-thirds of the batter into a lightly greased 9-inch round pan (I use a cheese cake pan so that I can display it better). Spread the cranberry filling over batter. Drop the remaining batter in small mounds on top of cranberry filling. Sprinkle with streusel topping. Bake 35 to 40 minutes or until golden. Serve warm. |
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