After an extremely depressing showing of MSU in basketball this morning, I have essentially been eating my feelings for the remainder of the day, and this is my first chance to do something productive. So I decided to a Social Sunday post AND a recipe for my favorite tea cake.
1) Favorite Breakfast food:
a) Coffee, I need it. Lately I have been feeling thawed berries, warmed granola and plain yogurt
2) Best Way to spend a free day:
a) I did this yesterday, and it was great! Casey and I got up and around at our leisure, we ventured into the Loop for bagels, and some shopping at Akira. In addition to this I also enjoy a good Netflix binge (which is exactly what is happening as I right this).
3) Airline ticket to anywhere in the world:
a) Right this second? I would got to South Africa or Bora Bora
4) You can only leave the house with one thing….what is it?
5) How do you take your coffee
a) Black with truvia, when I’m home I’ll add some almond milk.
So I also promised a recipe, and now it’s time to deliver.
This is “my” Raspberry Lemon Teacake from the “Cook Yourself Thin- Faster” cookbook
It’s a low fat version of pound cake, and I love it.
1 1/2 cups AP Flour
2 tsp baking powder
3/4 cup low fat yogurt (Greek Yogurt)
2 large eggs
1/4 tsp vanilla extract
3/4 cup sugar
zest of one lemon
1 cup raspberries
1/2 cup canola oil
1) Preheat oven to 350
2) Lightly spray a loaf pan
3) In a small bowl whisk together flour, baking powder, and pinch of salt
4) In a medium bowl which the yogurt, eggs, vanilla, sugar, and lemon zest. Lightly whisk in the dry ingredients until incorporated. Using a rubber spatula fold in the raspberries and slowly pour in the oil, folding it into the batter. Transfer the batter to the baking pan.
5) Bake for 50-55 minutes or until golden and starts to come away from the sides of the pan. A toothpick inserted into the cake should come out clean
6) Cool on a rack, for 5 minutes then run a knife along the edges of the pan to loosen the cake. Flip the cake out of the pan to cool right side up.
Serves 10, Serving Size = 1/10 of cake (cut cake into 10 slices)
Total Fat: 9 g
Sodium: 139 mg
The fat would be less if you used low fat greek yogurt, and you can also sub whole wheat flour. Something I will try in the future is using some unsweetened applesauce to take out some more of the fat and calories.
Have a good week readers!