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Everyone's Favorite Coffee Cake

 

25

Yield

1

cake

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 x nonstick cooking spray
butter-flavor
*
1 cup raspberries
fresh or frozen, unsweetened, whole
1 cup blueberries
fresh, rinsed, and patted dry , or frozen, unsweetened whole, blueberries
5 tablespoons sugar
½ cup sugar
granulated
¼ teaspoon cinnamon
*
2 each egg whites
*
¼ cup canola oil
or safflower oil
¼ cup applesauce
unsweetened
¼ cup apple juice
or orange juice
1 teaspoon almond extract
or orange extract
*
1 cup cake flour
unsifted
1 teaspoon baking powder
½ teaspoon salt
¼ cup wheat germ
toasted, optional
Crumb topping
2 tablespoons cake flour
un
2 tablespoons sugar
granulated
3 tablespoons grape nuts cereal
or 2 tablespoons chopped walnuts
½ teaspoon cinnamon
2 teaspoons butter
or margarine, unsalted
1 teaspoon canola oil
1 teaspoon apple juice
or orange juice, as needed

Directions

Position a rack in the center of the oven and preheat it to 350℉ (180℃). Coat a 10-inch pie plate (or an 8- or 9- inch square pan) with cooking spray.

Combine the fruit, 5 tablespoons of the sugar, and the cinnamon in the oiled pie plate, and toss together lightly.

Set aside.

In a large bowl, whisk together the egg whites, the remaining ½ cup sugar, oil, applesauce, juice, and extract.

Place a strainer over the bowl and add the flour, baking powder, and salt.

Stir and sift the dry ingredients onto the applesauce mixture.

Add the wheat germ if using it.

Beat the dry ingredients into the wet just to blend; do not overbeat.

To make the optional topping, combine the dry ingredients in a small bowl.

Add the butter, and use your fingertips to pinch the ingredients together.

Add the oil and juice and toss with a fork until crumbly, adding a few more drops of juice if needed.

Pour the batter over the fruit in the pan; don't worry if some fruit peeks through.

Sprinkle the crumb topping, if using, over the cake.

Bake for 35 to 40 minutes if using fresh fruit, or 50 minutes for frozen fruit, or until the top of the cake is golden brown and springy to the touch and a cake tester inserted in the center of the cake comes out clean.

Cool the cake slightly on a wire rack, then cut and serve warm.

Cake is best fresh from the oven, but it keeps a day or two, covered, at room temperature.

Warm before serving.

If you prefer a lighter texture, omit the applesauce and use ⅓ cup canola oil instead of ¼ cup.

Use whatever combination of berries and/or fruits are available (blueberries and fresh or frozen cranberries, or berries and peach slices, for example.)

If you use margarine instead of butter in the crumb topping, the cake contains no dairy products, so it is suitable for lactose- intolerant diets.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 55429% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 329mg 14%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 21%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 37%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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