WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Friday, August 5, 2016

WHOLE WHEAT WALNUT CRUMB CAKE

This is a recipe I got from a Pillsbury Bake-Off back in the 1980s. I have updated it to use white whole-wheat flour which I prefer. Use original whole-wheat flour if you prefer. After being diagnosed with diabetes I made other changes to make this cake diabetic-friendly.

STREUSEL TOPPING:
  • 1 cup chopped walnuts or pecans
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
CAKE:
  • 2 cups white whole wheat flour
  • 1/2 cup firmly packed Splenda Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat milk
  • 1/3 cup unsalted butter, softened
  • 1 large egg
GLAZE:
3/4 cup 'fake' powdered sugar (recipe below)
1 - 2 tbsp water

Preheat oven to 350 degrees.
Grease and flour (or spray with nonstick cooking spray) two round cake pans.

In a small bowl, mix all streusel ingredients until well blended; set aside.

In a large bowl, combine all the cake ingredients at low speed of electric mixer just until moistened. Beat at medium speed for 2 minutes.

Spread 3/4 cup batter in each of the pans; sprinkle each with 1/4 cup of the streusel. Carefully spread remaining batter of the streusel then top with the remaining streusel mixture.

Bake cakes at 350 degrees 20-30 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and cool somewhat.

In a small bowl, combine the glaze ingredients until of a drizzle consistency. Drizzle over warm (not hot) cakes.

'FAKE POWDERED SUGAR'
1 cup Splenda granulated
1 tsp cornstarch

Using a blender, process until mixture resembles powdered sugar

Yield: Each cake 8 servings.