Mixed-Berry Coffee Cake

By á-170456

Ingredients

• FILLING & TOPPING:
• 1 cup unbleached all-purpose flour
• 1 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon 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 teaspoons vanilla extract
• 1 cup fresh blueberries rinsed, patted dry
• 1 cup fresh raspberries or blackberries rinsed, patted dry
• 1/4 cup blueberry or raspberry fruit spread
• 2 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• VANILLA GLAZE:
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons low-fat milk or soy milk - (to 3)

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Coat 13- by 9-inch baking pan with cooking spray.

In large bowl, combine both flours, baking powder, baking soda and salt. Set aside.

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.

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.

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.

Make Glaze: Sift confectioners' sugar into small bowl. Add vanilla and 2 teaspoon milk; whisk to blend. Add just enough additional milk until glaze can be drizzled. Drizzle glaze decoratively over top of coffee cake.

This recipe yields 12 servings.

Per Serving: 243 Cal; 4g Prot; 5g Total Fat (0 Sat. Fat); 46g Carb.; 18mg Chol; 168mg Sod.; 3g Fiber.

Bake sale tip: Bake coffee cake in a 12 1/4- by 8 1/4- by 1 1/8-inch aluminum cake pan. To ensure even baking and make handling easier, set aluminum pan on a baking sheet.