Cherry Coffee Cake (CKD)
I love studying nutrition (why? POTLUCKS)
Today in Medical Nutrition Therapy, we had another one of our delicious potlucks (the nutrition department has the best potlucks). The rationale behind any potluck is to experiment with cooking and different diets, so we are able to better relate to our clients/patients. Today was the Renal Disease Diet! Stages 1-4 of the diet relate to controlling chronic kidney disease (CKD) to slow the progression of the disease. It involves watching sodium, fluid intake, potassium, and, very importantly, phosphorus.
Naturally, we chose one recipe from our case study and brought it in for class. I chose Cherry Coffee Cake because 1. I love cherries and 2. I knew that I would be drinking coffee during our potluck ;) Recipe courtesy of davita.com.
Serving size: 2" x 3" piece
- 2 eggs
- 1/2 cup unsalted butter
- 1 cup granulated sugar (could adjust with stevia)
- 1 cup sour cream (substitute: greek yogurt)
- 1 teaspoon vanilla
- 2 cups all-purpose white flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 20 ounces cherry pie filling (or a bag of frozen cherries, unthawed)
Preheat oven to 350° F. Set butter out at room temperature to soften.
Using a mixer, cream eggs, butter, sugar, sour cream and vanilla.
In separate bowl combine flour, baking powder and baking soda.
Add dry ingredients to creamed butter mixture and mix well. Pour batter into a greased 9" x 13" baking pan.
Evenly disperse cherry pie filling over batter.
Bake for 40 minutes until golden brown.
Let it cool, and then enjoy with a hot cup of coffee at sunrise (or whenever you want, I'm never up at that time ;)).