Mixed-Berry Coffee Cake

Main cake base

 * 1 cup unbleached all-purpose flour
 * 1 cup whole wheat flour
 * 1 ½ tsp. baking powder
 * ½ tsp. baking soda
 * ½ tsp. salt
 * 1 large egg or equivalent egg substitute
 * ¾ cup sugar
 * 1 cup nonfat plain yogurt
 * ½ cup applesauce
 * ½ cup vegetable oil
 * 2 tsp. vanilla extract

Filling and Topping

 * 1 cup fresh blueberries, rinsed and patted dry
 * 1 cup fresh raspberries or blackberries, rinsed and patted dry
 * ¼ cup blueberry or raspberry fruit spread
 * 1 tsp. coffee powder
 * 2 tbsp. sugar
 * ¾ tsp. ground cinnamon
 * vanilla glaze
 * ½ cup confectioners’ sugar
 * ½ tsp. vanilla extract
 * 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. In a large bowl, combine both flours, baking powder, baking soda and salt. Set aside.
 * 2) In a medium bowl, whisk together egg and sugar. Add yogurt, applesauce, oil, and vanilla; whisk until blended. Make a well in the 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 a prepared pan.
 * 3) To make the filling and topping: In a medium bowl, combine blueberries, raspberries, coffee powder, and fruit spread. With the rubber spatula, stir gently to coat berries with fruit spread. Spoon berry filling over batter in a pan. Drop mounds of reserved batter by tablespoonfuls over berry filling. In a small bowl, combine sugar and cinnamon; sprinkle over top of coffee cake.
 * 4) Bake the coffee cake until golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in a pan on a wire rack about 30 minutes.
 * 5) To make the glaze: Sift confectioners’ sugar into small bowl. Add vanilla and 2 tsp. milk; whisk to blend. Add just enough milk until the glaze can be drizzled.
 * 6) Drizzle the glaze decoratively over the top of coffee cake. Serve cold and plain or with other desserts.