Wednesday, October 14, 2009

Fresh Raspberry Coffee Cake

I made this for a brunch that we went to on a Sunday morning and it was a HIT! No kidding, gone in no time. Kids to parents, everyone loved it! It comes together fast and you don't even need a special occasion to make this baby!


1/2 cup applesauce

3/4 cup milk

1 teaspoon vanilla

2 egg whites

2 cups flour (whole wheat pastry or white)

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen raspberries

Glaze: 1/2 cup powdered sugar, 2-3 tablespoons milk, and 1/4 teaspoon almond extract

1. Oven to 400. Spray an 8 or 9 inch baking pan (I used a round cake pan).

2. In a medium bowl, beat applesauce, milk, vanilla, and egg whites with a spoon. Stir in flour, sugar, baking powder and salt just until moistened. Fold in raspberries.

3.Bake 20-25 minutes or until top is golden and when toothpick is inserted in center it comes out clean. Cool about 20 minutes.

4. Mix glaze ingredients together until thin enough to drizzle. Drizzle over warm coffee cake.

*This is a great breakfast for a Saturday morning. Add some fruit and cheesy scrabbled eggs and you have a yummy treat in store for you!

* This is VERY low fat. No fat is added to this so you are looking at about less than 150 calories and and less than 3 grams of fat per serving!

Sooooooo so good!

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