The food I tend to cook is definitely on the healthy side. I love vegetables, avoid processed foods, don’t eat any meat, use only whole grain bread and pasta, avoid recipes with cream. My own personal definition of healthy definitely excludes all things labeled “low-fat”, “low-calorie”, and “reduced-sugar.” If you could somehow trick me into drinking a diet coke, you’d be treated to all sorts of strange facial contortions if not a big soda shower as I rid my mouth of the offensive liquid.
Does that philosophy seem strange given the abundance of decadent treats on this blog? I hope not. I’d trade a small piece of Triple Chocolate Mousse Cake for plate full of sugar free cookies any day. So it’s no surprise that I haven’t really baked with Splenda, and most of my recipes don’t call for applesauce or yogurt to replace the butter.
This recipe, however, is a little different. There’s applesauce and yogurt, and whole wheat flour (still no Splenda or anything else of that ilk). And lots of berries. But I promise, it won’t taste “healthy.” Sure, it’s not as decadent as this Chocolate Cake with Brown Butter & Frangelico Frosting, but it’s perfect as a humble mid-week 9x13 pan cake that you sneak a square of for your daily sweet tooth fix. Or you can even dress it up a little in a 9” round cake pan and serve it at your next dinner party. I've served it to lots of college students with fancier and more outrageous desserts at dessert parties, and it holds its own.
There are a lot of bowls to clean with this recipe, but it's very easy - you don't even need a mixer!
Also, I'm not quite sure where the recipe originally came from, my mom has been making it for a few years now.
Mixed Berry Coffee Cake
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 cup nonfat plain yogurt
1/2 cup applesauce
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup blueberries
1 cup raspberries
1/4 cup raspberry fruit spread
Topping (before baking):
3/4 teaspoon cinnamon
2 tablespoons sugar
Preheat oven to 350F. Spray a 9x13 pan with baking spray.
Whisk together the flours, baking powder, baking soda, and salt.
In a separate, large bowl, whisk together the egg and sugar. Add the yogurt, applesauce, oil and
Make a well in the flour, and add the egg mixture. Mix just until moist. Set aside 1 cup batter in a separate bowl, and spread the rest of the batter in the prepared pan.
Mix together the fruit and fruit spread in a clean bowl. Spoon over the batter in the pan, then drop mounds of reserved batter on top. Stir together the cinnamon and sugar in a small bowl, and sprinkle the cinnamon and sugar mixture all over the cake. Bake for 30-40 minutes until a toothpick just comes out clean.
Let cool for 30 minutes before adding the glaze.
1/2 teaspoon vanilla
1 1/2 tablespoons warm milk
1/4 cup powdered sugar
Stir together the vanilla and warm milk, then pour over the powdered sugar, and whisk until smooth. Warming the milk helps make the glaze smoother. Drizzle over cake.
You may want to use only 2/3-3/4 of the glaze for the round cake, since there's less surface area.
A rectangular version of the cake; simply bake the cake in a 9 x 13 pan.