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Health Information Library Recipes Mixed berry whole-grain coffeecake

Mixed berry whole-grain coffeecake

Nutrition Facts

Serving Size 1 slice
Calories 165

Amount Per Serving
Monounsaturated fat 2.5 g
Saturated fat 0.5 g
Total fat 5 g
Sodium 153 mg
Cholesterol 24 mg
Dietary fiber 3 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This coffeecake is delicious for breakfast or as a dessert.

Ingredients

(SERVES 8)
  • 1/2 cup skim milk
  • 1 tablespoon vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup packed brown sugar
  • 1 cup whole-wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup frozen mixed berries, such as blueberries, raspberries and blackberries (do not thaw)
  • 1/4 cup low-fat granola, slightly crushed

Directions

Heat oven to 350 F. Spray an 8-inch round cake pan with cooking spray and coat with flour.

In a large bowl, mix the milk, vinegar, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold half the berries into the batter. Spoon into the prepared pan. Sprinkle with remaining berries and top with the granola.

Bake 25 to 30 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack for 10 minutes. Serve warm.

Last Updated: April 9th, 2020