Canadian Boiled Dumpling - Printer Friendly
This coffee cake was wonderful. I was concerned at first because the batter almost seems like a thick sugar cookie dough, but it bakes like a cake. I thought the calories were crazy high at 575 a serving. I used reduced fat cream cheese, cut the recipe in half, and baked it in my square 8x8 Fat Daddio pan. I greased the pan with PAM, wiped out the excess, and had absolutely no sticking. After it cooled, I cut the cakes into 16 servings about 2x2 inch square easily with a plastic knife. Recalculated with the reduced recipe, and serving cuts, it came to 187 calories per serving. It was plenty enough and great with coffee. Due to having less batter, I just did all of the cake mixture as 1 layer followed by the cream cheese mixture and then the topping which I did sub walnuts in as my only real change for the pecans.
This is really a 4+/5- but I decided to rate it 5 stars because it required alterations. This is very delicious and quick to make. For those looking to cut back on calories and/or fat - there are simple alterations you can make. Reduced the butter to 1/4 cup (used 1 T. to sauté the onion and the remaining 3 T were melted for the 'batter'). As other reviewers have done - I would strongly suggest sautéing the onion, add a little minced garlic - then wilt the spinach with the onion mixture. I used 1 1/2 pounds fresh spinach... I also used 1/2 cup whole wheat flour and 1/2 cup all purpose flour... this was a great way to incorporate whole grains in the dish. I also suggest adding about 1/2 tsp freshly ground pepper and an extra 1/4 tsp salt (or a generous teasponful). I didn't drain the excess liquid from the spinach mixture (the onion and spinach both release liquid, but not a significant amount) - and if you opt to use whole wheat flour - it typically needs a bit more liquid. I only had
Can substitute marshmallow creme instead of marshmallows.