Thursday, January 17, 2013

Chia Seed Coffee Cake (eggless coffee cake)

The reason my baking is subpar is mostly due to my excessive "healthier" substituting. But this one worked out wonderfully. Granted, I don't know how much fat I've reduced from this recipe, I can tell you that what they say about chia seeds being filling is true. I couldn't even eat a full piece of this.

3 cups flour
1.5 tsp baking soda
1.5 tsp baking powder
1 tsp salt
2 tbs chia seeds + 1/2 cup hot water (or 3 eggs)
3/4 cup butter, softened
1.5 cups sugar
1.5 cups nonfat vanilla yogurt (or sour cream with vanilla extract)

3/4 cup brown sugar
2 tsp cinnamon
1/4 nuts (optional)

First, prep the chia seeds. In a mug, mix 2 tbs of chia seeds with 1/2 cup of water. Stir and let sit until it becomes gelatinous. 
Mix together brown sugar and cinnamon (add optional nuts here) in a small bowl, set aside. 
Sift together flour, baking powder, baking soda and salt in a medium bowl, set aside.
In a large bowl cream together butter and sugar on high for about a minute. Add seed mixture to that and mix on high one more minute.
Slow mixer setting to low. Add both 1/3 of the flour mixture and 1/3 of the yogurt at a time, mixing on low until fully blended.
Grease 2 loaf pans. Pour 1/4 batter into the bottom of each pan. Add a layer of the brown sugar and cinnamon. Repeat once. This cake rises to about twice it's size, so make sure it has space to grow.

Bake at 350 degrees for 45-50 minutes.

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