- 9
- 25 mins
- 95 mins
Ingredients
- Nonstick cooking spray
- 1 cup Gold Medal™ all-purpose flour
- 1/3 cup yellow cornmeal
- 1 1/2 teaspoons finely shredded lemon peel
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup Yoplait® plain fat-free yogurt
- 2 egg whites
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup canola oil
- 1 cup fresh or Cascadian Farm® frozen blueberries
- 1/2 cup chopped fresh peach or Cascadian Farm® frozen unsweetened peach slices, thawed, drained, and chopped
- 1 tablespoon all-purpose flour
Preparation
Step 1
Step1
Preheat oven to 350°F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl stir together the 1 cup flour, the cornmeal, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
Step2
In medium bowl combine yogurt, egg whites, sugar, honey, and oil. Add yogurt mixture all at once to flour mixture; stir just until combined. In small bowl combine blueberries, peach, and the 1 tablespoon flour; toss gently to coat.
Step3
Spread about half the batter in the prepared baking pan. Sprinkle with the fruit mixture. Spoon mounds of the remaining batter over the fruit mixture, then spread evenly over fruit (the batter may not completely cover the fruit).
Step4
Bake about 40 minutes or until coffee cake is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.