The trick is to smoke the meat and not make the meat smoke

Eggnog Coffee Cake

  Date: December 25, 2016
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In general I was looking to get back to baking after a bit of a hiatus. More specifically I was looking for something to have with Christmas dinner. This recipe from Cooking Light magazine fit the bill nicely because to me eggnog means Christmas. The recipe looked quick and easy when I first glanced at it. However it was a bit deceiving because when I measured out the ingredients I realized this recipe had as many ingredients as anything I have ever baked. It did not use actual store bought eggnog, you essentially made your own with the ingredients. After the ingredients were gathered things got much easier. There was no rise time involved: once the batter was mixed, it was placed in the cake pan and it was off to my baking Egg. The CyberQ WiFi helped make things easy: It had taken care of the warm up and had the Egg stabilized at 350 degrees. The CyberQ WiFi kept things under control so to speak, and I was able to focus on the prep for the other three items I was making. The bake time was said to be 30 minutes and at the 25 minute I checked on progress. A toothpick inserted in the middle of the cake did not come out clean, so I gave the cake an addition 10 minutes, or 35 minutes total. I had used the Rig Extender for my AR and this got the cake pan midway up in the dome for even cooking. The dome shape helped even out the cooking of the top and the heavy duty Williams-Sonoma Gold Touch cake pan helped even out the cooking of the bottom. The cake was delicious. It was tasty and quite moist. The moistness was a pleasant surprise as many coffee cakes I’ve had tend to be dry. Not this one..it was an excellent cake all around. The leftovers have retained the moistness.
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Recipe Source:
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King Arthur Flour Website

Cooking Light-The Ultimate Entertaining Guide:


Eggnog Coffee Cake - Pg. 92
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This recipe was intended to be low sodium to begin with and one of the advantages of making a recipe from Cooking Light Magazine is they give you the nutritional information, including the sodium. The recipe used baking soda, baking powder and some salt. The quantities were relatively small and when spread out over the entire 8” cake, the sodium was 290mg for a serving that was 1/10 of the cake. While this would fit into my 1,500mg one day a week sodium count, if I was going to bake a cake I figured I would want and deserve more. So I used the baking soda, but substituted a low sodium baking powder and used a salt substitute. Many products that are sodium free use potassium chloride in place of sodium chloride. I am told that too much potassium is not good for me either, but this one day a week my doctor said I can use more potassium if needed. The reason I say if needed is because this particular product is relatively low in potassium and spread out across the entire cake it is not significant at 27mg.

Changes:

  • I used a 2x portion of Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.
  • I used Hain Featherweight Sodium Free Baking Powder.

Comments: This coffee cake gave no hints that it was sodium free. Everyone loved it and several had seconds. In my case since I had reduced the sodium by leaving out the salt and baking powder, I helped myself to a guilt-free 1/8 of a cake serving vs. the 1/10 mentioned in the recipe. This was the first recipe I have made from Cooking Light Magazine (together with the two sides I made today from the same issue) and I will say I am impressed so far. If I didn’t tell someone they were low sodium, I don’t think they would have guessed it themselves. Good (healthy) for me and my guests and Good (tasty) for my guests and me = win win.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • KA Whisk Blade
  • KA Paddle Blade
  • W-S GoldTouch Nonstick 9" Cake Pan
  • CGS Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS Rig Extender
  • CGS-13" D-Grid
  • Paraffin Fire Starters x3
  • Rockwood Lump Charcoal