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Old 02-22-2010, 06:43 PM   #11
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Join Date: Mar 2004
Location: Philly suburbs
Posts: 9,890

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Height: 5'1"


This is in answer to Cyndi's questions about how I tweaked the mock cornbread recipe for my blueberry/cranberry coffee cake.

(Did you use the yogurt to replace the oil or in addition? Mix the berries in or on top? So far I've been putting my fruit on top. One last question - are you cooking it at 400? I've been experimenting with lower temps because the bottom burned when I made the apple cake. I think my oven is temperamental though. This recipe may be the greatest healthy treat ever)

I use applesauce instead of the oil in the recipe, and I added 1/4 cup of yogurt, too, and 1 tsp. vanilla and cinnamon. I stirred the blueberries and cranberries into the batter right before I poured it into a greased 9" round cake pan, and baked it at 400* for about 50 minutes. I will try baking it at 350* for an hour next time, though, as mine gets a bit overdone on the bottom and edges before the center is cooked.
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