Sunday Streusel Coffee Cake

When I was a kid, maybe 11 or 12 years old, I started receiving junk mail. One of the various pieces of mail that I got was an assortment of recipe cards from a company called Healthy Meals in Minutes. It was one of those things where they send you a few cards and then if you send such and such an amount they’d send you more. I loved getting these. I think that I must have pleaded with my mother for the money to get more because I ended up with a rather large collection. I still use them now, some 20 years later. I remember thinking that I wanted to make healthy and delicious meals for my own family one day.

Neither my mother nor my grandmother are very comfortable in the kitchen. I don’t think they really enjoy cooking or baking, it’s just something that they HAVE to do. We all gotta eat, right? After starting this blog, they asked me, “Where did you ever get this love for cooking and baking from?” Of course, baking isn’t something you inherit like brown eyes or freckles but it could be something that you grow up seeing and it becomes second nature. I do remember being a kid and spending time at my aunt and uncle’s house with my cousins. My Aunt Sue was always at ease in the kitchen, she seemed to sincerely enjoy getting meals for her family. It was as if she wanted to show her love for them through her food.  I once tasted her teriyaki chicken, thinking to myself, “This is the absolute best chicken I have ever tasted, how did she do that?!” Maybe that planted a seed in my head for the future. Maybe showing her love for her family through her food was something I hoped I could do one day. Thank you Aunt Sue for being a positive influence.

I never imagined that I would have this amazing family to show my love for ,through food, but I am so thankful. I feel very blessed on this beautiful sunny Sunday afternoon.

Streusel Coffee Cake

Recipe from Healthy Meals in Minutes

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbs baking powder
  • 1 tsp ground cinnamon
  • 2 egg whites
  • 3/4 cup nonfat sour cream
  • 1/2 cup skim milk
  • 1 Tbs canola oil

FOR THE TOPPING

  • 1/4 cup all-purpose flour
  • 2 Tbs firmly packed light brown sugar
  • 1 tsp ground cinnamon
  • 2 Tbs chilled margarine, cut into small pieces

Preheat the oven to 375F. Grease an 8 inch cake pan.

To prepare the topping, in a small bowl, combine dry ingredients. Cut in margarine until coarse crumbs form.

To prepare cake, in a medium bowl, combine dry ingredients. Mix well. In a large bowl, whisk egg whites, sour cream, milk and oil. Add flour mixture; stir until just combined. Spoon half the batter into prepared pan.

I am adding a layer of blueberries to add a bit of fruity goodness. You could use apples or any other fruit. Or you can just leave out the fruit.

Add the remaining batter and sprinkle topping over batter.

Bake 40 minutes. Place pan on a wire rack; cool for 10 mintes.

Calories: 217 Carbohydrates: 39g Protein: 5g Fat: 4 g

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