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    CHERRY ALMOND COFFEECAKE


    Source of Recipe


    Just Jeanne

    Recipe Introduction


    "Live your beliefs and you can turn the world around."
    ~Henry David Thoreau~

    Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

    List of Ingredients




    2 cups whole-wheat pastry flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    3/4 teaspoon fine sea salt
    1/2 cup unsalted butter, softened
    1 cup Splenda
    3 large eggs (separate one of them)
    1 tablespoon pure vanilla extract
    1/2 cup skim milk
    1-1/2 cups pitted cherries, roughly chopped
    1 cup sliced almonds
    3 tablespoons brown sugar replacement

    Recipe



    Pre-heat oven to 350 degrees F. Lightly spray an 8 X 8-inch baking dish
    with cooking spray and set aside. Sift together flour, baking powder,
    baking soda and sea salt. Set aside. Beat together butter, 1 cup
    Splenda, and vanilla extract with an electric mixer until light and
    fluffy. Beat in 2 whole eggs and one yolk, one at a time. Alternately
    add flour mixture and milk in batches, beginning and ending with flour
    mixture. Mix well. Fold in chopped cherries. Spoon batter into
    prepared baking dish. Lightly beat egg white with fork. Add 3
    tablespoons brown sugar replacement and sliced almonds. Stir until
    almonds are lightly coated. Spoon topping over batter. Bake 50-60
    minutes or until golden brown and a toothpick inserted in the center
    comes out clean. Cool in pan on rack approximately 10 minutes. Serves
    10 to 12.

 

 

 


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