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Recipe: Mixed berry whole-grain coffeecake

Recipe: Mixed berry whole-grain coffeecake

This coffeecake is delicious for breakfast or as a dessert.

Fresh berries work equally as well as frozen, making this a delicious year-round treat.


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.


Ingredients
  • 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

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains0.5 
Meat 
Nuts_Seeds_Drybeans 
Sweets
Vegetables 
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets
HWP
Carbs0.5 
Fats
Protein Dairy 
Sweets
Vegetables 
NutrientAnalysis
Calcium 
Calories144 
Carbohydrate23 g 
Cholesterol23 mg 
Fiber3 g 
Monounsaturatedfat1.5 g 
Potassium 
Protein4 g 
Saturatedfat0.5 g 
Servingsize1 slice 
Sodium139 mg 
TotalFat4 g 

2014-04-17

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