Sunday, October 27, 2013
SPECIAL BLUEBERRY COFFEE CAKE
BEST BLUEBERRY COFFEE CAKE
This cake looks very attractive and has wonderful height for a one-layer cake. The texture is perfect now - drier than before and more cake-like. If you are looking for a blueberry coffee cake that will impress your guests, look no further! This is the nicest low-carb and gluten-free Blueberry Coffee Cake I have made to date. I knew after I made the Overnight Blueberry Coffee Cake, that I needed to make another one - a fancier cake - a more sophisticated cake - and this is it!! You can see I could barely wait for the cake to cool down before I frosted it! LOL However, the frosting held up well, as I had it in the freezer for 20 minutes or so. Do wait for the cake to cool completely before frosting. Don't follow my bad example. I just couldn't wait to taste it, but you know I still have to frost it, then set up the photo shoot and take photos and more photos. I'm not pretending to be a great photographer or food stylist. Sometimes I do better than at other times. Ironically, my husband's hobby is cameras and photography, but he doesn't have patience, so I do it myself rather than involve him at all. Still, he would probably take better pictures. I have a nice camera lens though and that helps a lot.
1/4 cup butter, melted (60 mL)
2 tbsp sour cream (30 mL)
1/3 cup granulated erythritol (75 mL)
11/2 tsp vanilla extract (7 mL)
21/2 cups Gluten-Free Bake Mix 1, (625 mL)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
3/4 cup low-carb milk, OR (175 mL)
almond milk, OR mixture of cream and water
11/2 cups frozen blueberries (NOT fresh) (375 mL)
1 tbsp Gluten-Free Bake Mix 1 (15 mL)
Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) nonstick springform pan and dust with bake mix. In food processor, process eggs, butter, and sour cream. Add liquid sweetener, erythritol and vanilla extract; process very well.
In medium bowl, combine Gluten-Free Bake Mix 1, baking powder, baking soda and salt; stir well. Add half the dry ingredients with half the “milk” of choice and process; repeat. In medium bowl, combine frozen blueberries and 1 tbsp (15 mL) Gluten-Free Bake Mix 1. Stir into batter. The batter will be very thick (this is normal – the frozen blueberries will help moisten the batter while the cake bakes). Drop batter in prepared springform pan, smoothing the surface with the back of a spoon.
Bake 45 to 50 minutes, or until turning light brown in places and a knife inserted in cake comes out clean. Allow to cool completely on a cake rack. Run knife around perimeter of springform pan and release cake. Frost with Vanilla Cream Frosting, OR Better than Betty Frosting, if desired.
Helpful Hints: Keep at room temperature for 24 hours, but after that make sure to cover and refrigerate the cake. Take out 2 hours before serving again.
Yield: 12/16 servings
5.9/4.4 g protein
13.2/9.9 g fat
5.3/4.0 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php (Paypal/Amazon) -
Labels: Cakes and Cheesecakes