Ingredients
- 1 1/2 1 1/2 1/2 cup(s) white whole-wheat flour (see Notes)
- 2 2 2 teaspoon(s) baking powder
- 1/2 1/2 1/2 teaspoon(s) ground cinnamon
- 1/4 1/4 1/4 teaspoon(s) salt
- 1/2 1/2 1/2 cup(s) low-fat milk
- 1/2 1/2 1/2 cup(s) unsweetened applesauce
- 1/2 1/2 1/2 cup(s) light olive oil or canola oil
- 1/2 1/2 1/2 cup(s) granulated sugar
- 1 1 1 large egg
- 1 1 1 teaspoon(s) vanilla extract
- 1 1/2 1 1/2 1/2 cup(s) raspberries or blueberries, fresh or frozen
- 1 1/2 1 1/2 1/2 cup(s) halved pitted sweet cherries, fresh or frozen, or chopped ripe apricots (1/2-inch pieces)
- 2 2 2 tablespoon(s) sliced almonds
- 2 2 2 teaspoon(s) raw cane sugar, such as Demerara or turbinado (optional; see Notes)
Preparation
Step 1
Preheat oven to 350 degrees F. Coat a 9-inch baking dish or springform pan with cooking spray. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to partially defrost before folding into the batter.)
Whisk flour, baking powder, cinnamon, and salt in a large bowl. Whisk milk, applesauce, oil, granulated sugar, egg, and vanilla in a medium bowl until blended. Add the wet ingredients to the dry ingredients and gently fold until blended. Sprinkle berries and cherries (or apricots) on top and fold just until blended. Spoon the batter into the prepared baking dish. Sprinkle with almonds and raw sugar (if using).
Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, 45 to 55 minutes. Let cool for about 30 minutes before serving.