Brown Sugar Tea Cake

Every year when January rolls around the mantra of the food world seems to go something like this: Cut the calories, cut the fat, Healthy this and healthy that. I’m all for starting out the year with new resolve to do better, but I also know that I have a sweet tooth. When Paula asked me to guest post I thought about being good and going with a nice healthy veggie dish, or an interesting but light soup . . . aaaack! Who was I kidding? This is Paula’s one year blog birthday, who wants to celebrate with that? MUST HAVE CAKE! And so I set out, determined to develop a recipe for cake that would be worthy of serving at a celebration but wouldn’t blow anyone’s calorie or fat budget for the day. The result is a recipe for Brown Sugar Tea Cake. This cake is light and flavorful—the texture a cross between a regular cake and angel food cake and the flavor is that of brown sugar with a hint of cinnamon and nutmeg. The cake is quick and easy to make and smells heavenly when it’s baking in the oven. It is wonderful served with lightly sweetened whipped cream topped with a bit of orange zest. It would also be delicious with fresh berries. The best part about this cake is that one serving only has 125 calories and 1.3 grams of fat. Serve it for brunch instead of coffee cake, as an afternoon snack, or as a light evening dessert.

ingredients

3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/3 cup water
2 large eggs

directions

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1. Preheat the oven to 350 degrees Fahrenheit for metal or glass pans (325 degrees Fahrenheit for dark or coated pans). Grease the sides and bottom of an 8×8-inch baking pan. Flour lightly.
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2. In a mixing bowl, blend together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Add the water and eggs and beat at low speed until everything is moistened (about 30 seconds). Then beat the batter at medium speed for 2 minutes. Pour the batter into the prepared pan and bake immediately.
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3. Bake for 33 to 36 minutes (add 3-5 minutes to the bake time for a dark or coated pan). The cake is done when a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack (to let air circulate below the pan) for 15 minutes. Cool completely before serving.

Source: Sandy