Would you believe me if I told you that at one point, I didn’t even like breakfast, which definitely included my Skinny Strawberry Cream Coffee Cake? Tis true, my sweet foodie friends. After church, my family would always go to brunch – often times IHOP – and guess what I wouldn’t order . . .
Pancakes. At IHOP. Who doesn’t order pancakes at the International House of Pancakes? Not only that, but who doesn’t order breakfast at the International House of Pancakes? I sat at a feast of maple syrup and hash browns with my three chicken fingers and a handful of fries. Bleeding horrors of the worlds unite!
Welp, that little breakfast-loathing faze didn’t last too long. Here I am with an entire blog that pretty much revolves around delicious breakfast foods, and this morning I had coffee cake. Strawberries & Cream Coffee Cake, to be specific, and it was so good that it shouldn’t have been skinny. Except it was. Here are some excellent kitchen tools to get into when making this awesome snack/dessert/whatever you want it to be AKA Skinny Strawberry Cream Coffee Cake:
- Coffee Cake Ingredients:
- 1/2 cup strawberries, crushed (20 calories)
- 1/2 teaspoon Truvia, to be combined with strawberries
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, the sour cream will need to be doubled)
- 2 tablespoons Truvia
- 1/4 teaspoon salt
- 1 teaspoon baking powder (2 calories)
- 1/4 teaspoon baking soda
- 2 tablespoons unsweetened applesauce (12.5 calories)
- 2 tablespoons fat-free sour cream (20 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 2 tablespoons eggbeaters or liquid egg-whites (18 calories)
- Cream Cheese Frosting Ingredients:
- 1 tablespoon fat-free cream cheese (15 calories)
- 1/2 teaspoon Truvia
- Splash of pure vanilla extract (3 calories)
- Preheat oven to 350F.
- Take 1/2 cup of strawberries and place them in a small bowl. If frozen, microwave them for approximately 30 seconds or until soft and warm. Mash strawberries until pureed and drain excess juice.
- Mix 1/2 teaspoon of Truvia with strawberries and set bowl aside.
- In a medium-sized bowl, mix together the pastry flour, salt, baking powder, baking soda and 2 tablespoons of Truvia.
- Add in applesauce, eggbeaters, sour cream and vanilla extract, mixing well after each addition.
- Carefully fold in strawberries, stirring gently until strawberries are covered in batter.
- Bake for about 10 minutes, or until coffee cake gets to a nice golden color and passes the toothpick test - stick a toothpick in the center of your cake and remove it to check for wet batter. If toothpick is clean, your cake has finished baking.
- While your cake is baking, mix together cream cheese, vanilla and 1/2 teaspoon of Truvia.
- Remove cake from oven when finished and allow to cool for a few minutes before spreading with cream cheese frosting.