holly golitely.

While Holly Golightly (Audrey Hepburn in Breakfast at Tiffany’s) spends her leisurely mornings nibbling on puffed pastries and staring through the windows of Tiffany, this Holly enjoys lounging on the couch, sipping coffee and eating something sweet while watching the ducks swim in the pond across the street.

On this lazy Sunday (no Chronicles of Narnia here, sorry) I decided to use some fresh blackberries leftover in my fridge and make a coffee cake — yes, adventures into baking land! Baking is more intimidating than cooking because it is such a science – you can’t just make things up as you go along (as I’ve learned the hard way with many inedible creations) like with cooking. So, I sought out an actual recipe for a lite version of coffee cake after seeing that one by Paula Deen required like a pound of butter. (Gross!) Even though the white jeans get retired after tomorrow, it’s still swimsuit season in Texas!

I slightly tweaked it because I don’t like walnuts and I used a couple of ingredients I think taste better than the ultra slim askings.

Need:
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon baking soda
.5 teaspoon salt
3 tablespoons organic sugar
.5 teaspoon ground cinnamon
.5 cup brown sugar
2 tablespoons butter, at room temperature (I still use vegan Earth Balance)
2 tablespoons canola oil
2 eggs
1 teaspoon vanilla extract
1 cup plain low fat yogurt
1 small container fresh blackberries
Oven heated to 350 degrees

Hollyized steps:

First, yes, I acknowledge the vast amount of ingredients it takes to make this coffee cake! It helps to take everything out for easy access – you can put it away once you are done using it to measure your baking progress.

Next, add the brown sugar, butter and oil into your mixer bowl. Use the wire whip attachment (NOT the normal flat beater) to keep the mixture fluffy. Whip on high speed (gradually increase the speed) for about 2 minutes or until it looks light and fully combined.

Add and combine all remaining dry ingredients in a separate small mixing bowl — whole wheat pastry flour, all-purpose flour, organic sugar, salt, baking soda and cinnamon.

Next add the dry ingredients into the mixer mixing bowl with the brown sugar mixture. Add in the yogurt, eggs and vanilla. Mix on high for about three to four minutes using the whip attachment – you’ll want to add in air to keep this light and moist.

Add half the batter to an 8 inch square pan, sprayed with EVOO, of course! Add in all the blackberries – spread them out so that each bite of cake will have some blackberry! (Also, this trick prevents your batter from turning a blue/purple/red color when the berry juice bleeds.) Cover the blackberries with the remaining batter. You may have to use a spoon to spread the batter.

Bake in the oven for about 35 minutes. Let it cool for about 5 minutes before you cut it into squares.

Serve with coffee and the Sunday Times and your lovely (and lite!) breakfast is complete! This actually turned out really good – I was so happy! It’s not too sweet (since it is early in the morning) but very moist and full of blackberries. As you can see, I still need to work on my slicing and serving skills… that will be another day. 🙂

Print Recipe

holly golitely

Course: Breakfast, Dessert, Main Course

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 tbsp baking soda
• .5 tsp salt
• 3 tbsp organic sugar
• .5 tsp ground cinnamon
• .5 cup brown sugar
• 2 tbsp butter, at room temperature (I still use vegan Earth Balance)
• 2 tbsp canola oil
• 2 eggs
• 1 tsp vanilla extract
• 1 cup plain low fat yogurt
• 1 small container fresh blackberries

Hollyized Steps:

• Oven heated to 350 degrees
• First, yes, I acknowledge the vast amount of ingredients it takes to make this coffee cake! It helps to take everything out for easy access – you can put it away once you are done using it to measure your baking progress.
• Next, add the brown sugar, butter and oil into your mixer bowl. Use the wire whip attachment (NOT the normal flat beater) to keep the mixture fluffy. Whip on high speed (gradually increase the speed) for about 2 minutes or until it looks light and fully combined.
• Add and combine all remaining dry ingredients in a separate small mixing bowl — whole wheat pastry flour, all-purpose flour, organic sugar, salt, baking soda and cinnamon.
• Next add the dry ingredients into the mixer mixing bowl with the brown sugar mixture. Add in the yogurt, eggs and vanilla. Mix on high for about three to four minutes using the whip attachment – you’ll want to add in air to keep this light and moist.
• Add half the batter to an 8 inch square pan, sprayed with EVOO, of course! Add in all the blackberries – spread them out so that each bite of cake will have some blackberry! (Also, this trick prevents your batter from turning a blue/purple/red color when the berry juice bleeds.) Cover the blackberries with the remaining batter. You may have to use a spoon to spread the batter.
• Bake in the oven for about 35 minutes. Let it cool for about 5 minutes before you cut it into squares.
• Serve with coffee and the Sunday Times and your lovely (and lite!) breakfast is complete! This actually turned out really good – I was so happy! It’s not too sweet (since it is early in the morning) but very moist and full of blackberries. As you can see, I still need to work on my slicing and serving skills… that will be another day.