I wanted to bake an easy and low fat cake for Valentine's Day. I found this recipe at Baking Sheet and was very happy with the outcome. This coffee cake is light and fluffy and has no butter. Try it out and I am sure you will be happy you did. You can check out the original recipe here. This is also my contribution to Creative Pooja's theme of the week - Valentine's Day. And here is my version.
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup finely ground, toasted pecans (I used a little less)
3/4 cup sugar
3 tsp egg replacer (dissolved in 4 tbsp water)
1/2 cup egg substitute (I used egg beaters)
1 tsp vanilla extract
1/2 cup blueberries, fresh or frozen
Confectioners’ sugar for serving
Method1. Whisk together flour, baking powder and salt and set aside.
2. In another bowl combine pecans, sugar, egg replacer mixture and egg substitute and whisk until the mixture is smooth.
3. Add vanilla and beat on high for about a minute.
4. Combine the flour slowly until well incorporated.
5. Toss the berries in all purpose flour until well coated and add to the prepared mixture. Gently fold in the berries into the cake batter.
Valentine hearts ready to go into the oven
6. Bake at 375 degrees for about 20 to 25 minutes or until a tester comes out clean. You can pour the batter into a loaf pan too. I used heart-shaped moulds as I was baking for Valentine's Day.
7. Cool the cake and dust with confectioners’ sugar.
Bluberry Pecan coffee cakes dusted with confectioners' sugar