(NC)—Looking for a scrumptious, but nutritious solution for dashboard dining or a leisurely Sunday breakfast? These individual coffee cakes are moist and sweet with flavours of coffee, fruits and nuts. Mashed Ontario potatoes replace traditional sour cream, adding moisture and boosting nutritional value. To garnish, drizzle with glaze [1 cup (250 mL) icing sugar mixed with 4 tsp (20 mL) milk or cream] or simply sprinkle with icing sugar.
Cardamom-Espresso Potato Cakes
- 1/3 cup (75 mL) packed brown sugar
- 3 tbsp (45 mL) chopped pecans
- 2 tbsp (25 mL) each: dried cherries, dried blueberries
- 2 tbsp (25 mL) diced dried apricots
- 1/4 tsp (1 mL) ground cardamom
- 1-3/4 cups (425 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) cardamom
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) butter, softened
- 3/4 cup (175 mL) packed brown sugar
- 3 eggs
- 1 tbsp (15 mL) vanilla
- 2 tsp (10 mL) instant espresso powder or coffee granules
- 1 cup (250 mL) mashed Ontario potatoes, cooled
Filling: In bowl, combine sugar, pecans, cherries, blueberries, apricots and cardamom; set aside. In another bowl, whisk together flour, baking powder, soda, salt and cardamom.
In large bowl, beat together butter and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. In small bowl, combine vanilla and espresso powder. Add to butter mixture. Alternately beat in flour mixture and mashed potato making 3 additions of flour and 2 of potato until smooth and well combined. Spoon 2/3rds of the batter among 10 greased Yorkshire pudding pans or 6 greased mini bundt pans. Sprinkle with filling mixture. Spoon remaining batter over top, spreading evenly.
Bake in 350°F (180°C) oven 20 minutes or until cake tester inserted in center comes out clean.
Makes 10 to 12 servings.