RCI-BR.004.0352.001

Mixed-Berry Coffee Cake

Mixed-Berry Coffee Cake from the Recidemia collection

Prep5 min
Cook2 min
Total7 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Preheat oven to 350°F and lightly oil a 9-inch round or square cake pan.
2
In a medium bowl, whisk together unbleached all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until combined.
3
In a large bowl, whisk together the egg substitute, sugar, nonfat plain yogurt, applesauce, vegetable oil, and vanilla extract until smooth and well blended.
4
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix. The batter should be slightly lumpy.
5
In a small bowl, combine the fresh blueberries and raspberries or blackberries with the blueberry or raspberry fruit spread, tossing gently to coat.
6
Pour half of the cake batter into the prepared pan, then distribute half of the berry mixture evenly over the batter.
7
Add the remaining batter and spread it gently over the berries, then top with the remaining berry mixture.
8
In a small bowl, mix together 2 tablespoons sugar and ground cinnamon, then sprinkle this mixture evenly over the top of the batter.
5 minutes
9
Bake in the preheated 350°F oven for 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
40 minutes
10
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
10 minutes
11
While the cake cools, prepare the vanilla glaze by whisking together confectioners' sugar, vanilla extract, and 2 to 3 teaspoons low-fat milk or soy milk until the mixture reaches a thin, pourable consistency.
12
Drizzle the vanilla glaze over the cooled cake and serve.

What Makes This Variant Distinct

  • Original variant

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