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Low Fat Berry Coffee Cake
Use the season's best berries.
Quick Facts
Prep Time: 20 minutes
Bake Time: 27 to 32 minutes
Serving Size: 1/16th - with glaze
Yield: 12 servings
Ingredients
- 1 cup plus 2 tablespoons flour
- 2 tablespoons Argo® Corn Starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon Argo® Baking Powder
- 1/2 teaspoon salt
- 1 egg
- 1 egg white
- 1/2 cup packed brown sugar
- 2/3 cup low fat buttermilk
- 1/4 cup Karo® Light Corn Syrup
- 2 tablespoons butter, melted
- 2 teaspoons Mazola® Corn Oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 teaspoon almond extract
- 1 cup mixed berries, fresh OR frozen
- 1 tablespoon flour
- 1 tablespoon brown sugar
- GLAZE: (optional)
- 1/3 cup powdered sugar
- 1 to 2 teaspoons low fat milk
Directions
- Preheat oven to 350°F.
- Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside. Whisk egg and egg white in a large bowl until frothy; whisk in brown sugar, buttermilk, corn syrup, butter, oil, vanilla, lemon zest and almond extract, if desired. Gradually stir in flour mixture until smooth. Pour batter into a greased 9-inch round cake pan.
- Toss berries with 1 tablespoon flour and 1 tablespoon brown sugar. Top batter evenly with berry mixture.
- Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
- For GLAZE: Combine powdered sugar and milk; stir until smooth. Drizzle over cake, if desired.
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