Sunday, March 10, 2013
Jane Dough's Blackberry Forest Breakfast Cake
I combined the sweetness of Almond Extract with the 'Sweet-Tartness' of Blackberries dusted in Cinnamon and Turbinado. Add the Crunch of Slivered Almonds, Pepitas, and Pumpkin seeds, and you've got a really lovely breakfast cake. I kept this low fat and kept the calories down by using Stevia. Here is my recipe:
Blackberry Forest Breakfast Cake
1 Large Egg
1/2 Cup 1% Milk
1/2 Cup Lowfat Plain Greek Yogurt
3 Tblsp. Vegetable Oil
1 Tsp. Almond Extract
2 Cups All Purpose Flour
1/4 Cup Domino Sugar Stevia blend
4 Tsp. Baking Powder
1 1/2 Cups Fresh Blackberries
2 Tblsp. Turbinado Sugar
2 Tblsp. Sliced Almonds
2 Tblsp. Pepitas ( Organic Pumpkin Seeds)
2 Tblsp. Sunflower Seeds
1/2 Tsp. Cinnamon
In a Large Bowl, combine Egg, Milk, Yogurt, Veg. Oil & Almond Extract ; whisk together. Into a separate bowl, sift together the Flour, Sugar/Stevia, and Baking Powder. Add the dry ingredients to the moist ingredients and stir until a smooth batter forms. Gently fold in 1 cup of Blackberries. Pour batter into a lightly greased Spring form pan.
Sprinkle the remaining 1/2 Cup of Blackberries onto the top of the batter.
In a small bowl, combine Turbinado Sugar, Sliced Almonds, Pumpkin seeds, Sunflower seeds and Cinnamon. Lightly toss together, and sprinkle this mixture on top of the Berries and Batter.
Bake at 350' for approx. 30 min. ( Time will vary, depending on your oven's power) Your cake should begin to get lightly golden and an inserted toothpick should come out of the cake clean.