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Old 10-19-2010, 03:59 PM   #1
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Coffee cake for Thanksgiving morning

I'm going to try this so I have some energy to spend the rest of the day in the kitchen.

Cranberry Upside-Down Coffee Cake
Recipe Number: 1929
Contributor: Mary
Rating: Recipe Unrated
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Review This Recipe Serves: 12
Calories Per Serving: 4
Preparation Time: 20 minutes
Difficulty: Easy
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Recipe is Unreviewed

Ingredients:
1/3 cup brown sugar twin
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans
1/2 cup butter, room temperature
1 cup Splenda
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 t Xanthan gum
Cooking Instructions:
Preheat oven to 350 degrees F.



Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking.



Sift together the almond flour, baking powder, baking soda, cinnamon and salt. Set aside.



In a saucepan over medium heat, combine brown sugar twin and 1/3 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with cranberries and pecans.



In a large bowl, cream together the butter and 1 cup splenda until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the almond flour mixture alternately with the sour cream. Pour batter into prepared pan.



Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Serve warm
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Old 10-19-2010, 04:02 PM   #2
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Oh yummmmmm Julie!

I'll use brown Diabetisweet but that sounds just terrific!
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Old 10-19-2010, 04:29 PM   #3
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Scotsdale Julie .. i am fairly sure i know the answer but where it says calories 4 should that be carb 4..... i would like to make this tomorrow.. but would like to know the carb count...
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Old 10-19-2010, 04:44 PM   #4
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yummieeee

Carolyn's Raspberry coffee cake is delicious as well.
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Old 10-19-2010, 05:37 PM   #5
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subbing
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Old 10-19-2010, 06:47 PM   #6
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What about subbing black strap molasses for the brown sugar twin?
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Old 10-20-2010, 11:01 AM   #7
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Yes, it is 4 carbs Misty. And I will use Brown Diabeticsweet and yes Pam, you could sub the Mollasses. When anyone trys this , Please post and let us know how it is. Misty, if you make it tomorrow let us know. I am starting with the Bananna Sour Cream Bread today. Julie
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Old 10-20-2010, 11:55 AM   #8
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So, I'm wondering if we sub out the cup of Splenda with the equivalent of liquid Splenda we can cut the carbs some, and also does the granular add a "bulk" factor to the recipe that is needed and we won't get with liquid Splenda?
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Old 10-20-2010, 12:02 PM   #9
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Very yummy looking, Julie..
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Old 10-20-2010, 02:37 PM   #10
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Linda, granular Splenda brings very little bulking to recipes. It dissolves into pretty much nothing as soon as liquid hits it.
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Old 10-20-2010, 04:15 PM   #11
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Old 10-21-2010, 10:55 AM   #12
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I am going to use liquid splenda. Julie
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Old 10-22-2010, 06:06 PM   #13
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Wrap the outside of a 9 inch springform pan with aluminum foil to prevent leaking.
This won't prevent leaking; it will merely contain it. What I was wondering is...
has anyone made this, and is it too tall to just bake in a regular 9" cake pan?
It sounds wonderful, but I'd like to be able to keep the moist part of the top-
ping in the pan, rather than just keeping it from leaking onto the oven floor.
I have parchment- maybe a circle lining the bottom of the cake pan would al-
low everything to turn out of the pan nicely when it's inverted.
If nobody has tried this, I may have to do an experiment
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Old 10-23-2010, 04:15 AM   #14
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I am wondering if a silicone baking pan might be a better option to contain leakage.
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Old 10-23-2010, 10:41 AM   #15
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Pami, try it and let us know what happens. Thanks
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Old 10-23-2010, 02:35 PM   #16
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Pami, try it and let us know what happens. Thanks
Woooohooooo- a project!! (And a delicious-sounding one at that!)
Will try for tomorrow's breakfast- if I'm here (I'm on call for 48 hours
7AM today to 7AM Monday). I'd do it now, but I don't have sour cream.
If it goes well, I'll even post a picture.
Thanks for a great-sounding recipe, Julie!
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Old 10-24-2010, 06:17 AM   #17
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Quote:
Originally Posted by beeb View Post
So, I'm wondering if we sub out the cup of Splenda with the equivalent of liquid Splenda we can cut the carbs some, and also does the granular add a "bulk" factor to the recipe that is needed and we won't get with liquid Splenda?
Beeb- this is the way I have it in MasterCook
(I entered brown DiabetiSweet instead of brown SugarTwin-
that's the source of the isomalt):

298 Calories; 24g Fat (67.9% calories from fat); 9g Protein; 17g Carbohydrate;
7g Sugar Alcohols (from isomalt); 1g Dietary Fiber; 78mg Cholesterol; 384mg Sodium

If you sub liquid Splenda for the granular, it looks like this:

290 Calories; 24g Fat (69.6% calories from fat); 9g Protein; 15g Carbohydrate;
7g Sugar Alcohols (from isomalt); 1g Dietary Fiber; 78mg Cholesterol; 384mg Sodium

I'm making mine with liquid Splenda- still haven't been out to get sour cream
but it's on my to-do list for today.
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Old 10-24-2010, 03:45 PM   #18
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OK, it can be done in a regular cake pan.

I baked it with a cookie sheet on the oven rack
just below, because I wasn't sure.

The first picture is right at the end of baking
and you can see none of the batter overflowed.

The next picture is after it sits for 10 minutes,
then it's inverted onto the serving plate.

Batteries for my camera need to be charged-
sorry about the phone pics. :blush:
Attached Images
File Type: jpg Cranberry Upside Down Coffee Cake.jpg (37.9 KB, 12 views)
File Type: jpg Cranberry Upside Down Coffee Cake 2.jpg (51.5 KB, 17 views)
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Old 10-24-2010, 04:37 PM   #19
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I looks great Pami, How did it taste? JUlie
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Old 10-25-2010, 03:19 PM   #20
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I tried it yesterday, warm, as the recipe suggests, and I didn't care for it at all.
I decided to chill it overnight and refrain from posting my review until I tasted it
cold. It is much better today, IMHO. I don't think I would make it again, as
written, but it has definite possibilities with a few tweaks. The topping is perfect
as is, but I think the cake needs help. It called for 2 tsp. baking powder, 1 tsp.
baking soda and 1/4 tsp. salt. To me, it seemed incredibly salty. I think the salt
could be omitted with no problem whatsoever. I'm not sure about the purpose of
the gum. I used ThickenThin not/Starch and I could detect that slimy texture at-
tributable to vegetable gums. I do NOT like this- reminds me of ice cream I had
in Turkey- and their ice cream is actually stretchy or elastic- hard to describe
but it's weird. I think a Bisquick-type coffee cake batter over the topping in this
recipe would be about perfect! Thanks Julie for sharing this recipe- it's a good
starting point for some more experimentation.
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