Apple Raspberry Coffee Cake

By AnnieMro

Ingredients

• Topping:
• 1 cup whole wheat flour
• 1/2 cup wheat bran
• 1/2 cup brown Splenda
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. each: cinnamon, nutmeg
• pinch salt
• 1/2 cup buttermilk
• 1/4 cup non-hydrogenated margarine, melted and cooled
• 1 egg
• 2 tsp. vanilla
• 1 cup fresh raspberries
• 1 apple, cored and diced
• 1/3 cup large flake oats
• 1/4 cup brown Splenda
• 1 tbsp. non-hydrogenated margarine

Details

Servings 9

Preparation

Step 1

Preheat oven to 350F. Line an 8" square pan with parchment paper. In large bowl, stir together flour, bran, Splenda, baking powder and soda, cinnamon, nutmeg and salt. Set aside. In another bowl, whisk together buttermilk, margarine, egg and vanilla. Pour over flour mixture and stir until moistened. Spread 2/3 of batter in pan. Toss raspberries and apple together and sprinkle over batter. Dollop with remaining batter, smooth gently with wet spatula. Make topping. Sprinkle over top of cake, press gently into batter. Bake 30 mins.