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Ingredientes
- 1 c. unbleached all-purpose flour
- 1 c. whole-wheat flour
- 1Â 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 lrg egg
- Â Â (or possibly equivalent egg substitute)
- 3/4 c. sugar
- 1 c. nonfat plain yogurt
- 1/2 c. applesauce
- 1/4 c. vegetable oil
- 2 tsp vanilla extract
- 1 c. fresh blueberries rinsed, patted dry
- 1 c. fresh raspberries or possibly blackberries rinsed, patted dry
- 1/4 c. blueberry or possibly raspberry fruit spread
- 2 Tbsp. sugar
- 3/4 tsp grnd cinnamon
- 1/2 c. confectioners' sugar
- 1/2 tsp vanilla extract
- 2 tsp low-fat lowfat milk or possibly soy lowfat milk - (to 3)
Direcciones
- Preheat oven to 350 degrees. Coat 13- by 9-inch baking pan with cooking spray.
- In large bowl, combine both flours, baking pwdr, baking soda and salt. Set aside.
- In medium bowl, whisk together egg and sugar. Add in yogurt, applesauce, oil and vanilla; whisk till blended. Make well in center of reserved flour mix, add in egg mix and mix with rubber spatula just till dry ingredients are moistened. Reserve 1 c. 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 till golden brown and a toothpick inserted in center comes out clean, 40 to 45 min. Let cold in pan on wire rack about 30 min.
- Make Glaze: Sift confectioners' sugar into small bowl. Add in vanilla and 2 tsp. lowfat milk; whisk to blend. Add in just sufficient additional lowfat milk till glaze can be drizzled. Drizzle glaze decoratively over top of coffee cake.
- This recipe yields 12 servings.
- 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 192 | |
| Calories from Fat 46 | 24% |
| Total Fat 5.23g | 7% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 18mg | 6% |
| Sodium 329mg | 14% |
| Potassium 106mg | 3% |
| Total Carbs 33.85g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 24.12g | 16% |
| Protein 3.04g | 5% |
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