Thursday, November 27, 2008

Let There be Leftovers

A few days ago, I was working from home, and wanted something sweet. It took me all day to figure out what to make, and as soon as I logged off from work, I got busy in the kitchen. I had leftover applesauce and some sour cream that I needed to use up, so....enter the cake.

I found this recipe in my box and I had never made it before. It contained applesauce, sour cream and regular, standard baking staples. It sounded easy enough, and tasty (obviously a requirement), so I went to work.

In the end, this made a moist, sweet cake. I am not sure why it's titled a coffee cake, because it didn't seem very coffee cake-like. Oh well. It was still good. I cut it into 16 small pieces right when it cooled out of the oven. That way, I wouldn't eat too big of a serving size. If I hadn't cut the cake this way, I would have ended up eating half of the pan at once! So, portion control people!

The only thing I did differently to this recipe was add a tiny bit of nutmeg. I always think cinnamon and nutmeg go well together, so I put some in there. Guess what? It was good. ::Pat on the back for Pachey::

This cake gets an A in my grading criteria. It used up leftover ingredients from my refrigerator, it was easy to make, tasted good and healthy. Yes, a cake can be healthy. It really is possible.

So, next time you have leftovers in your pantry or fridge, don't throw them out. Put them to good use! You just may end up with a tasty treat like the one below.

Applesauce Sour Cream Coffee Cake

from: Weight Watchers

1.5 cups flour
3/4 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup fat-free sour cream
2 tablespoons vegetable oil
1 cup unsweetened applesauce

1. Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray.

2. Stir together the flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl. Stir together sour cream, oil, and applesauce in a small bowl. Stir sour cream mixture into flour mixture just to mix (do not beat).

3. Spoon batter into prepared pan and bake about 40 to 45 minutes. Allow cake to cool to warm or room temperature before slicing into 16 pieces.