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Triple-Berry Coffee Cake (White Whole Wheat Flour)

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By Betty Crocker Kitchens
Updated Aug 30, 2011
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This super-easy coffee cake packs whole-grain goodness and fresh fruit into a delicious, not-too-sweet breakfast treat. Love glaze? Try our Glazed Mixed-Berry Coffee Cake below.

Triple-Berry Coffee Cake (White Whole Wheat Flour)

  • Prep Time 15 min
  • Total 50 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 egg
  • 1 cup Gold Medal™ white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mixed berries (such as blueberries, raspberries and blackberries)*
  • 1/4 cup granola, slightly crushed
  • Powdered sugar, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • Step 
    2
    In large bowl, stir buttermilk, brown sugar, oil, almond extract 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 36 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes; sprinkle lightly with powdered sugar. Serve warm.

Nutrition

Nutrition Facts are not available for this recipe

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