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Beans, part 6 (Beans- they’re what’s for breakfast…)

October 14, 2011

Food Preparation, Nutrition

Delicious Coffe Cake with Great Northern Beans

If you’ve read this blog long, you know I enjoy practicing cooking using storage-friendly foods while also improving our overall diet with less processed, healthier ingredients.  Beans are one of my favorite things to re-invent in unexpected ways.

So, we’ve had beans for many main courses and a couple of desserts now.  What’s left?  Oh yeah, breakfast!

So here is something to enjoy with your morning coffee…

Cinnamon (Great Northern Bean) Coffee Cake

  • 1/2 cup butter, softened
  • 1 cup sugar (or stevia,….)
  • 4 eggs
  • 1 cup pureed cooked Great Northern (or other) beans- measure after pureeing
  • 1 cup brown sugar
  • 1 tbsp ground cinnamon

Preheat oven to 325.  Grease or spray a pan approximately 8 x8 or use a deep cast iron skillet.

First, mix the brown sugar and cinnamon together in a  dish.

Next, (in a separate bowl) beat together the butter, sugar, eggs, and well-pureed beans.  Pour into the prepared pan.

Sprinkle the cinnamon sugar mixture over the top of the batter and use a knife to swirl (not completely mix) it in, creating veins of sweet goodness in the cake.

Bake for approximately 45 minutes, checking to see if the center is set.  If it pulls away from the pan before the middle is done, turn the oven off and let it sit inside for 5 -10 more minutes.  (Start the coffee!)

Allow it to cool about 15 minutes before trying to cut it.

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5 Comments on “Beans, part 6 (Beans- they’re what’s for breakfast…)”

  1. Tiffany Says:

    On your picture it looks like you have oats but they are not listed. Does it truly cake up with basically just beans and sugar? I like putting beans in random things too!

    Reply

    • Laura Says:

      Tiffany,

      Sorry- the picture is a bit misleading. Joe just found a picture of a pretty muffin to go along with the posting. I forgot to take any pictures of my finished product.

      Despite the number of eggs in it, the lack of flour does make this a very dense moist brownie-like consistency rather than a light fluffy cake. I should have mentioned that. Maybe if you traded out some of the bean puree for flour & baking soda/powder you could get a lighter cake instead. You may have to add a bit of liquid then too. I need to do more experimentation.

      Thanks for your question. Sorry for the confusion.

      Reply

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