Barbeque – You’re doing it wrong

Crackle-Topped Rhubarb Coffee Cake

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top.


Ingredients


Cake

2 cups all-purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1 cup buttermilk

1/4 cup canola oil

2 teaspoons vanilla extract

8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon
 
Preparation


1.To make cake: Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray. Sift flour, 1 cup sugar, baking powder, 1 teaspoon cinnamon and salt into a medium bowl. Whisk together egg, buttermilk, oil and vanilla in a large bowl. Add the flour mixture and stir with a rubber spatula or wooden spoon just to blend. Stir in rhubarb. Turn the batter into the prepared pan, spreading evenly.

2.To prepare topping: Stir together 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Sprinkle evenly over the top of the cake. Bake until the top is brown and crackled and a cake tester inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.

Nutrition

Per serving: 297 calories; 7 g fat (1 g sat, 4 g mono); 25 mg cholesterol; 53 g carbohydrates; 5 g protein; 1 g fiber; 412 mg sodium; 160 mg potassium.



Nutrition Bonus: Folate (22% daily value), Selenium (17% dv).



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Pineapple Coffee Cake

Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that's healthy in a hurry.


Ingredients


1 cup whole-wheat pastry flour

1 cup all-purpose flour

1/2 cup plus 2 tablespoons sugar, divided

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup nonfat plain yogurt

1/4 cup canola oil

1 teaspoon vanilla extract

1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped

1/4 cup chopped pecans
 
Preparation


1.Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.

2.Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.

3.Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.

4.Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.

5.Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.

Nutrition

Per serving: 253 calories; 9 g fat (1 g sat, 6 g mono); 24 mg cholesterol; 38 g carbohydrates; 5 g protein; 2 g fiber; 476 mg sodium; 94 mg potassium.



Nutrition Bonus: Vitamin C (23% daily value).



2 1/2 Carbohydrate Serving



Exchanges: 2 1/2 other carbohydrate, 2 fat