Blackberry Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups whole-wheat flour1 tsp. baking soda1/2 tsp. salt3 tsp. splenda1/2 tsp. ground cinnamon1/2 c. chopped walnuts (if desired)*1/4 c. splenda brown sugar blend2 tbls smart balance light at room temperature 2 tbls unsweetened apple sauce1/2 c. eggbeaters original 1 tsp. vanilla extract1 c. plain nonfat yogurt1 c. fresh blackberries (or any berry desired), can also use frozen, just make sure they are thawed out.
Preheat oven to 350 and spray a 8x8 inch square baking dish with cooking spray.
1. In a large bowl, stir together the flour, baking soda, and salt.
2. In a small bowl, stir together to splenda, cinnamon, and nuts (if using)--set aside.
3. In a large bowl or stand mixer, beat the brown sugar, butter, and applesauce until fluffy/creamy. Beat in half of the eggbeaters at a time, beating until combined. Add in the vanilla and the yogurt.
4. Add the flour mixture to the wet batter in 2 batches, stirring until just combined.
5. Spread half of the batter into the baking dish, sprinkle with half of the cinnamon/splenda/nut mixture, top with all of the berries. Smooth the rest of the batter over the top of the berries, and sprinkle with the remaining splenda/cinnamon/nut mixture.
Bake until a wooden toothpick inserted in the center comes out clean. Between 30-35 minutes.
You can eat this warm or cooled. Either way, it's delicious!
Makes 12 two-inch servings.
*Nuts are NOT calculated in this recipe, as I did not add them.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIRISHGEM.
1. In a large bowl, stir together the flour, baking soda, and salt.
2. In a small bowl, stir together to splenda, cinnamon, and nuts (if using)--set aside.
3. In a large bowl or stand mixer, beat the brown sugar, butter, and applesauce until fluffy/creamy. Beat in half of the eggbeaters at a time, beating until combined. Add in the vanilla and the yogurt.
4. Add the flour mixture to the wet batter in 2 batches, stirring until just combined.
5. Spread half of the batter into the baking dish, sprinkle with half of the cinnamon/splenda/nut mixture, top with all of the berries. Smooth the rest of the batter over the top of the berries, and sprinkle with the remaining splenda/cinnamon/nut mixture.
Bake until a wooden toothpick inserted in the center comes out clean. Between 30-35 minutes.
You can eat this warm or cooled. Either way, it's delicious!
Makes 12 two-inch servings.
*Nuts are NOT calculated in this recipe, as I did not add them.
Number of Servings: 12
Recipe submitted by SparkPeople user DAMIRISHGEM.
Nutritional Info Amount Per Serving
- Calories: 142.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 262.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 3.3 g
- Protein: 4.4 g
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