Mixed-Berry Coffee Cake Recipe - Cooking Index
Mixed-Berry Coffee Cake Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Unbleached all-purpose flour |
| 1 cup | 62g / 2.2oz | Whole-wheat flour |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 teaspoon | 5ml | Egg (large) |
| = (or equivalent egg substitute) | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 cup | 237ml | Nonfat plain yogurt |
| 1/2 cup | 118ml | Applesauce |
| 1/4 cup | 59ml | Vegetable oil |
| 2 teaspoons | 10ml | Vanilla extract |
| Filling & Topping | ||
| 1 cup | 237ml | Fresh blueberries - rinsed, patted dry |
| 1 cup | 237ml | Fresh raspberries or blackberries - rinsed, patted dry |
| 1/4 cup | 59ml | Blueberry or raspberry fruit spread |
| 2 tablespoons | 30ml | Sugar |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| Vanilla Glaze | ||
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 2 teaspoons | 10ml | Low-fat milk or soy milk - (to 3) |
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.
Description:
"A colorful filling of antioxidant-rich berries peeps seductively through the cinnamon-kissed topping of this simple coffee cake."
Source:
Vegetarian Times, September 2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.