Parchment paper shaves calories and fat from coffee cake recipe

zaphfrans

We’ve got a new spin on a favorite dessert. Today’s banana upside-down coffee cake was inspired by the classic pineapple upside-down cake. Most of the nutritional enhancements we make to recipes involve substituting ingredients, but today’s big recipe improvement comes from a paper product that you likely store with your […]

We’ve got a new spin on a favorite dessert. Today’s banana upside-down coffee cake was inspired by the classic pineapple upside-down cake.

Most of the nutritional enhancements we make to recipes involve substituting ingredients, but today’s big recipe improvement comes from a paper product that you likely store with your foil and plastic wrap.

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Enter parchment paper.

Line pan with parchment paper for this Banana Upside Down Cake.

Parchment paper is a heavy, bleached or unbleached , non-stick, heat-resistant paper that’s great for lining sheet pans when baking cookies or roasting vegetables. It can also be transformed into a pastry bag or folded into a sealed pouch for steaming delicate pieces of fish and vegetables. 

We used parchment paper to help release today’s cake when flipped rather than relying on generous amounts of butter. Most pineapple upside-down cake recipes I’ve seen call for half a cup of butter to be melted in the bottom of a baking dish to help release the cake from the dish. Unfortunately, that quantity of butter contains more than 800 calories and nearly 60 grams of artery-clogging saturated fat.

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