Whole Grain Mixed Berry Coffee Cake -

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Whole Grain Mixed Berry Coffee Cake

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By The Folks at Betty Crocker

Posted June 1st, 2009

This article is reprinted with permission from Betty Crocker Whole Grains: Easy Everyday Recipes, by Betty Crocker Editors, (2007, Betty Crocker)

Betty Crocker Whole Grains: Easy Everyday Recipes

Servings:	8
Author Notes:	The low-fat granola and whole wheat flour in this tasty coffee cake give you two whole grains. The vanilla, cinnamon and nutmeg add flavor and help bring out the natural sweetness in baked goods so you don't need to add a lot of extra sugar.
Ingredients:	1/4 cup low-fat granola 1/2 cup buttermilk 1/3 cup packed brown sugar 2 tablespoons canola oil 1 teaspoon vanilla 1 egg 1 cup whole wheat flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup mixed berries (such as blueberries, raspberries, and blackberries)
Instructions:	Prep Time: 15 Minutes Start to Finish: 1 Hour Whole Grain Serving: 1/2 1. Heat oven to 350°F. Spray an 8 or 9-inch pan with cooking spray. Place granola in a resealable food storage plastic bag or between sheets of waxed paper; slightly crush with a rolling pin. Set aside. 2. In a large bowl, stir buttermilk, brown sugar, oil, vanilla and egg together until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola. 3. Bake 28 to 33 minutes or until golden brown and top springs back when touched int he center. Cool in pan on cooling rack 10 minutes. Serve warm. Per Serving: 160 Calories; 45 Calories from Fat; 5g Total Fat; 0.5g Saturated Fat; 0g Trans Fat; 30mg Cholesterol; 150mg Sodium; 26g Total Carbohydrate; 3g Dietary Fiber; 13g Sugars; 4g Protein. % Daily Values: 2% Vitamin A; 0% Vitamin C; 4% Calcium; 6% Iron. Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Fat. Carbohydrate Choices: 2