Mixed-Berry Coffee Cake

Main cake base

 * 1 cup unbleached all-purpose flour
 * 1 cup whole wheat flour
 * 1½ 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
 * 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 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 a prepared pan.
 * 3) To make the filling and topping: In a medium bowl, combine blueberries, raspberries and fruit spread. With the 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 a small bowl, combine sugar and cinnamon; sprinkle over top of coffee cake.
 * 4) 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.
 * 5) To make the glaze: Sift confectioners’ sugar into small bowl. Add vanilla and 2 tsp. milk; whisk to blend. Add just enough additional milk until the glaze can be drizzled.
 * 6) Drizzle the glaze decoratively over the top of coffee cake. Serve cold and plain.