 Mixed-Berry Coffee Cake
Prep: 15 min
Bake: 33 min
Cool: 10 min
Makes 8 servings
Ingredients:
1/3 cup packed brown sugar
1/2 cup buttermilk
2 tablespoons canola or soybean oil
1 teaspoon vanilla
1 egg
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries, such as blueberries, raspberries and blackberries
1/4 cup low-fat granola, slightly crushed
Directions:
1. Heat oven to 350°. Spray round pan, 8x1 1/2 or 9x1 1/2 inches, with cooking spray.
2. Mix brown sugar, buttermilk, oil, vanilla and egg in large bowl until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
3. Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on wire rack 10 minutes. Serve warm.
Nutritional Information:
1 Serving: Calories 150 (Calories from Fat 45); Fat 5g; Saturated Fat 1g (4% of Calories from Saturated Fat); Cholesterol 25mg; Sodium 150mg; Trans Fat 0g; Carbohydrate 25g (Dietary Fiber 3g); Protein 4g
% Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 6%; Folic Acid 8%
Exchanges: 1 Starch, ½ Fruit, 1 Fat
Carbohydrate Choices: 1½
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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