Coffee cake for Thanksgiving morning

SCOTTSDALEJULIE · 10-19-2010, 03:59 PM

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
Rate This Recipe
Review This Recipe Serves: 12
Calories Per Serving: 4
Preparation Time: 20 minutes
Difficulty: Easy
Print Friendly Version
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

Charski · 10-19-2010, 04:02 PM

Oh yummmmmm Julie!

I'll use brown Diabetisweet but that sounds just terrific!

mistyjo1 · 10-19-2010, 04:29 PM

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...

Barbo · 10-19-2010, 04:44 PM

Carolyn's Raspberry coffee cake is delicious as well.

MsWoods · 10-19-2010, 05:37 PM

subbing

Pam · 10-19-2010, 06:47 PM

What about subbing black strap molasses for the brown sugar twin?

SCOTTSDALEJULIE · 10-20-2010, 11:01 AM

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

Beeb · 10-20-2010, 11:55 AM

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?

CarolynF · 10-20-2010, 12:02 PM

Very yummy looking, Julie..

Charski · 10-20-2010, 02:37 PM

Linda, granular Splenda brings very little bulking to recipes. It dissolves into pretty much nothing as soon as liquid hits it.

momo526 · 10-20-2010, 04:15 PM

subbing

SCOTTSDALEJULIE · 10-21-2010, 10:55 AM

I am going to use liquid splenda. Julie

Pami · 10-22-2010, 06:06 PM

Quote:

Originally Posted by SCOTTSDALEJULIE

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

Soobee · 10-23-2010, 04:15 AM

I am wondering if a silicone baking pan might be a better option to contain leakage.

SCOTTSDALEJULIE · 10-23-2010, 10:41 AM

Pami, try it and let us know what happens. Thanks

Pami · 10-23-2010, 02:35 PM

Quote:

Originally Posted by SCOTTSDALEJULIE

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!

Pami · 10-24-2010, 06:17 AM

Quote:

Originally Posted by beeb

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.

Pami · 10-24-2010, 03:45 PM

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:

SCOTTSDALEJULIE · 10-24-2010, 04:37 PM

I looks great Pami, How did it taste? JUlie

Pami · 10-25-2010, 03:19 PM

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.

10-19-2010, 03:59 PM	#1
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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 Rate This Recipe Review This Recipe Serves: 12 Calories Per Serving: 4 Preparation Time: 20 minutes Difficulty: Easy Print Friendly Version 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

10-19-2010, 04:44 PM	#4
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,275 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	yummieeee Carolyn's Raspberry coffee cake is delicious as well.

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10-19-2010, 04:02 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Oh yummmmmm Julie! I'll use brown Diabetisweet but that sounds just terrific!

10-19-2010, 04:29 PM	#3
mistyjo1 Senior LCF Member Join Date: Mar 2010 Location: ontario canada Posts: 209 Gallery: mistyjo1 Stats: 226/185/140 WOE: moderate carbs Start Date: march 31/1010	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...

10-19-2010, 05:37 PM	#5
MsWoods Big Yapper!!!! Join Date: Aug 2006 Location: Tx Posts: 8,593 Gallery: MsWoods Stats: 399/246.6/204 (for now) WOE: Low Carb Start Date: 06/22/09	subbing

10-19-2010, 06:47 PM	#6
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	What about subbing black strap molasses for the brown sugar twin?

10-20-2010, 11:01 AM	#7
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	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

10-20-2010, 11:55 AM	#8
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,759 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	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?

10-20-2010, 12:02 PM	#9
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,828 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Very yummy looking, Julie..

10-20-2010, 02:37 PM	#10
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Linda, granular Splenda brings very little bulking to recipes. It dissolves into pretty much nothing as soon as liquid hits it.

10-20-2010, 04:15 PM	#11
momo526 Junior LCF Member Join Date: Jul 2005 Posts: 42 Gallery: momo526	subbing

10-21-2010, 10:55 AM	#12
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I am going to use liquid splenda. Julie

10-23-2010, 04:15 AM	#14
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	I am wondering if a silicone baking pan might be a better option to contain leakage.

10-23-2010, 10:41 AM	#15
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	Pami, try it and let us know what happens. Thanks

10-24-2010, 04:37 PM	#19
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I looks great Pami, How did it taste? JUlie

10-25-2010, 03:19 PM	#20
Pami Way too much time on my hands! Join Date: Jul 2002 Location: Dayton, OH Posts: 27,019 Gallery: Pami WOE: JUDDD	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.