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Mixed berry whole-grain coffeecake

April 9, 2020
Recipe

This coffeecake is delicious for breakfast or as a dessert.

SERVES 8

Fresh berries work as well as frozen ones in this delicious year-round treat.


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.


  • 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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils Fruits 1/2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans 1 Sweets Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1/2 Starches 1 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1/2 Carbohydrates 1 Fats Fruits Protein and dairy 1 Sweets Vegetables

Nutritional analysis per serving

Calcium 165 Calories 26 g Total carbohydrate 24 mg Cholesterol 3 g Dietary fiber 2.5 g Monounsaturated fat Potassium 4 g Protein 0.5 g Saturated fat 1 slice Serving size 153 mg Sodium 5 g Total fat

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