Blackberry Coffee Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Blackberry Coffee Cake calories by ingredient
Introduction
Absolutely delicious blackberry coffee cake! Berries can be subbed for any other berry, or no berries at all! Also, if you want a more nutty topping, you can add 1/2 c. of walnuts, or any nut you prefer. Absolutely delicious blackberry coffee cake! Berries can be subbed for any other berry, or no berries at all! Also, if you want a more nutty topping, you can add 1/2 c. of walnuts, or any nut you prefer.Number of Servings: 12
Ingredients
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2 cups whole-wheat flour
1 tsp. baking soda
1/2 tsp. salt
3 tsp. splenda
1/2 tsp. ground cinnamon
1/2 c. chopped walnuts (if desired)*
1/4 c. splenda brown sugar blend
2 tbls smart balance light at room temperature
2 tbls unsweetened apple sauce
1/2 c. eggbeaters original
1 tsp. vanilla extract
1 c. plain nonfat yogurt
1 c. fresh blackberries (or any berry desired), can also use frozen, just make sure they are thawed out.
Directions
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.