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Raspberry Brown Sugar Crumb Cake
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By Jackie Mills, MS, RD
Posted April 24th, 2009
This article is reprinted with permission from The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People with Diabetes, by Jackie Mills, (2007, American Diabetes Association)
The Big Book of Diabetic Desserts: Decadent and Delicious Recipes Perfect for People with Diabetes
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Servings: 15
Author Notes: Perfect for a potluck, brunch, or tea, this cake is a guaranteed crowd-pleaser.  It's a tangy yogurt cake, loaded with berries and sprinkled with a crunchy brown sugar topping -- what's not to love.
Ingredients: 3 cups flour
1/2 cup granulated sugar
1/2 cup granulated no-calorie sweetener
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons 67%vegetable oil butter flavored spread, chilled, divided
2 tablespoons light brown sugar
2 large eggs
1 3/4 cups plain fat-free yogurt
2 teaspoons vanilla extract
3 cups fresh raspberries or blueberries or 1 (12 ounce) package of frozen, unthawed raspberries or blueberries
Instructions: Makes 15 Servings
Serving Size: 1 piece, 3 X 2 1/2 inches

1. Preheat the oven to 375°F.  Coat a 13 X 9-inch baking pan with cooking spray and set aside.

2. Combine the flour, granulated sugar, no-calorie sweetener, baking powder, baking soda, and salt in a large bowl.  Add 4 tablespoons of the butter-flavored spread and blend into dry ingredients using a pastry blender or your fingertips until the spread is uniformly incorporated.

3. To make the crumb topping, transfer 1/2 cup of the flour mixture to a small bowl.  Add the remaining 2 tablespoons of the butter-flavored spread and the brown sugar.  Blend in using a pastry  blender or your fingertips until the spread and sugar are uniformly incorporated.  Set the crumb topping aside.

4. Combine the eggs, yogurt, and vanilla in a medium bowl and whisk until smooth.  Add the egg mixture to the first flour mixture and stir just until combined.  Gently stir in the berries.

5. Spread the batter into the prepared pan and sprinkle evenly with the crumb topping.  Bake 25 minutes or until the edges of the cake are browned and a wooden toothpick inserted in the center of the cake comes out clean.

6. Cool the cake completely in he pan on a wire rack before cutting.  The cake is best on the day it is made.

Exchanges: 2 Carbohydrate; 1 Fat.
Nutritional Info per Serving: 198 Calories; 44 Calories from Fat; 5 g Total Fat; 1 g Saturated Fat; 30 mg Cholesterol; 195 mg Sodium; 33 g Total Carbohydrates; 2 g Dietary Fiber; 13 g Sugars; 5 g Protein.


 

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