This rich, divine cake is made with real flour, sugar, yogurt, and applesauce and is a great sensational dessert that the family will love, while it then keeps a succulent aroma with the fruits, coffee, milk, and vanilla content from the cake topping.
Main cake base Edit
- 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, white only
- 1 cup non-fat plain yogurt
- ½ cup applesauce
- ½ cup vegetable oil
- 2 tsp. vanilla extract
Filling and topping Edit
- 1 cup fresh blueberries, rinsed and patted dry
- 1 cup fresh raspberries or blackberries, rinsed and patted dry
- ¼ cup blueberry or raspberry jam
- 1 tsp. coffee powder
- 2 tbsp. sugar, brown or white only
- ¾ tsp. ground cinnamon
- vanilla glaze
- ½ cup confectioners’ sugar
- ½ tsp. vanilla extract
- 3 tsp. low-fat milk or soy milk
- Preheat an oven to 350° F. Coat the 13-x-9-inch baking pan with cooking spray. In a large bowl, combine both flours, baking powder, baking soda, and salt. Set aside.
- 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 the remaining batter in a prepared pan.
- 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 the 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.
- 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.
- 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 will be drizzled.
- Drizzle the glaze decoratively over the top of coffee cake. Serve cold and plain or with other desserts.