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Whole Wheat Berry Coffee Cake

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By Betty Crocker Kitchens
Updated Mar 26, 2013
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Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Enjoy an easy-prep coffee cake bursting with berries and fiber, too!

Whole Wheat Berry Coffee Cake

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1/2 cup low-fat buttermilk
  • 1/3 cup packed brown sugar
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup Gold Medal™ whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup mixed berries (such as blueberries, raspberries and blackberries)
  • 1/4 cup low-fat granola, slightly crushed

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • Step 
    2
    In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
  • Step 
    3
    Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.

Nutrition

160 Calories
4 1/2g Total Fat
3g Protein
25g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
45
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
150mg
6%
Potassium
150mg
4%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
11%
Sugars
12g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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