Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Fruit | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg or equivalent egg
- substitute
- 3/4 cup sugar
- 1 cup nonfat plain yogurt
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 2 tsp. vanilla extract
- Filling & Topping
- 1 cup fresh blueberries, rinsed and patted dry
- 1 cup fresh raspberries or blackberries, rinsed and patted dry
- 1/4 cup blueberry or raspberry fruit spread
- 2 Tbs. sugar
- 3/4 tsp. ground cinnamon
- Vanilla Glaze
- 1/2 cup confectioners’ sugar
- 1/2 tsp. vanilla extract
- 2 to 3 tsp. low-fat milk or soy milk
- =
Directions
1. Preheat oven to 350°F. Coat 13 x 9-inch baking pan with cooking spray.
2. In large bowl, combine both flours, baking powder, baking soda and salt. Set aside.
3. In medium bowl, whisk together egg and sugar. Add yogurt, applesauce, oil and vanilla; whisk until blended. Make well in center of reserved flour mixture, add egg mixture and mix with rubber spatula just until dry ingredients are moistened. Reserve 1 cup batter for topping. Spread remaining batter in prepared pan.
4. Make filling and topping: In medium bowl, combine blueberries, raspberries and fruit spread. With rubber spatula, stir gently to coat berries with fruit spread. Spoon berry filling over batter in pan. Drop mounds of reserved batter by tablespoonfuls over berry filling. In small bowl, combine sugar and cinnamon; sprinkle over top of coffee cake.
5. Bake coffee cake until golden and a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan on wire rack about 30 minutes.
6. Make glaze: Sift confectioners’ sugar into small bowl. Add vanilla and 2 tsp. milk; whisk to blend. Add just enough additional milk until glaze can be drizzled. Drizzle glaze decoratively over top of coffee cake.