Mixed-Berry Coffee Cake

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Mixed-Berry Coffee Cake

12 Servings—Low-Fat

 

A colorful filling of antioxidant-rich berries peeps

seductively through the cinnamon-kissed topping of

this simple coffee cake.

 

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 large egg or equivalent egg substitute

3/4 cup sugar

1 cup nonfat plain yogurt

1/2 cup applesauce

1/4 cup vegetable oil

2 tsp. vanilla extract

 

Filling & Topping

1 cup fresh blueberries, rinsed and patted dry

1 cup fresh raspberries or blackberries, rinsed and

patted dry

1/4 cup blueberry or raspberry fruit spread

2 Tbs. sugar

3/4 tsp. ground cinnamon

 

 

Vanilla Glaze

1/2 cup confectioners’ sugar

1/2 tsp. vanilla extract

2 to 3 tsp. low-fat milk or soy milk

 

1. Preheat oven to 350°F. Coat 13 x 9-inch baking pan

with cooking spray.

2. In large bowl, combine both flours, baking powder,

baking soda and salt. Set aside.

3. In medium bowl, whisk together egg and sugar. Add

yogurt, applesauce, oil and vanilla; whisk until

blended. Make well in center of reserved flour

mixture, add egg mixture and mix with rubber spatula

just until dry ingredients are moistened. Reserve 1

cup batter for topping. Spread remaining batter in

prepared pan.

4. Make filling and topping: In medium bowl, combine

blueberries, raspberries and fruit spread. With rubber

spatula, stir gently to coat berries with fruit

spread. Spoon berry filling over batter in pan. Drop

mounds of reserved batter by tablespoonfuls over berry

filling. In small bowl, combine sugar and cinnamon;

sprinkle over top of coffee cake.

5. Bake coffee cake until golden and a toothpick

inserted in center comes out clean, 40 to 45 minutes.

Let cool in pan on wire rack about 30 minutes.

6. Make glaze: Sift confectioners’ sugar into small

bowl. Add vanilla and 2 tsp. milk; whisk to blend. Add

just enough additional milk until glaze can be

drizzled. Drizzle glaze decoratively over top of

coffee cake.

 

Bake sale tip: Bake coffee cake in a 121/4 x 81/4 x

11/8-inch aluminum cake pan. To ensure even baking and

make handling easier, set aluminum pan on a baking

sheet.

 

PER Serving: 243 CAL; 4 G PROT; 5 G TOTAL FAT (0 SAT.

FAT); 46 G CARB.; 18 MG CHOL; 168 MG SOD.; 3 G FIBER

 

 

 

 

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