Triple Berry Coffee Cake White Whole Wheat Flour Recipes

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TRIPLE-BERRY COFFEE CAKE (WHITE WHOLE WHEAT FLOUR)



Triple-Berry Coffee Cake (White Whole Wheat Flour) image

This super-easy coffee cake packs whole-grain goodness and fresh fruit into a delicious, not-too-sweet breakfast treat. Love glaze? Try our Glazed Mixed-Berry Coffee Cake below.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 12

1/2 cup buttermilk
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 teaspoon almond extract
1 egg
1 cup Gold Medal™ white whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)*
1/4 cup granola, slightly crushed
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • In large bowl, stir buttermilk, brown sugar, oil, almond extract and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
  • Bake 28 to 36 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes; sprinkle lightly with powdered sugar. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BERRY GOOD COFFEE CAKE



Berry Good Coffee Cake image

This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.

Provided by Sarah

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h50m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
⅓ cup white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
½ cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
¼ cup confectioners' sugar
1 teaspoon fat free milk
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
  • Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
  • Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
  • Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
  • To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 32.4 g, Cholesterol 31.8 mg, Fat 4.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 176.6 mg, Sugar 19.2 g

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE



Streusel Topped Triple Berry Coffee Cake image

I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.

Provided by Michelle S.

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous
1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Steps:

  • In a large bowl, stir together flour, sugar, baking powder and cinnamon.
  • In a small bowl, mix egg, melted butter, milk and vanilla.
  • Stir liquids into dry ingredients just till blended.
  • In a buttered 9-inch square pan, spread half of dough.
  • Top with berry mixture and spoon remaining dough over berries.
  • In a separate bowl combine brown sugar, flour, cinnamon and nuts.
  • Stir in melted butter until mixture resembles moist crumbs.
  • Sprinkle this over top of dough and press in lightly.
  • Bake in a 375° oven 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4

WHOLE WHEAT BERRY COFFEE CAKE



Whole Wheat Berry Coffee Cake image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Enjoy an easy-prep coffee cake bursting with berries and fiber, too!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 11

1/2 cup low-fat buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup low-fat granola, slightly crushed

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
  • In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
  • Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 12 g, TransFat 0 g

BLACKBERRY WHOLE WHEAT COFFEE CAKE



Blackberry Whole Wheat Coffee Cake image

This low-guilt coffee cake is high in luscious blackberry flavor. Wonderfully moist and tender, it's also good made with fresh or frozen blueberries or raspberries.-Carol Forcum, Marion, IL

Provided by Taste of Home

Time 55m

Yield 20 servings.

Number Of Ingredients 12

1-1/2 cups all-purpose flour
1-1/3 cups packed brown sugar
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
1 large egg
1 cup buttermilk
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups fresh or frozen blackberries

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 160 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 102mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BERRY-TOPPED COFFEE CAKE



Berry-Topped Coffee Cake image

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. -Heather O'Neill, Troy, Ohio

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 20

1/3 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, thawed
1/2 cup fresh or frozen unsweetened raspberries, thawed
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons fat-free milk
1/8 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.

Nutrition Facts : Calories 246 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

WHOLE WHEAT COFFEE CAKE



Whole Wheat Coffee Cake image

A delicious recipe from Bob's Red Mill. Sometimes we make it with blueberries too. It's really moist and just sweet enough. Whether for a special breakfast or for dessert with a scoop of ice cream, this healthier version of coffee cake is sure to please everybody!

Provided by A Messy Cook

Categories     Breads

Time 1h25m

Yield 1 coffee cake

Number Of Ingredients 12

1 cup butter
3 eggs
3/4 cup brown sugar
2 teaspoons vanilla
3 cups white whole wheat flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
1/2 cup brown sugar
1/2 cup chopped walnuts
2 teaspoons cinnamon

Steps:

  • Beat first four ingredients together (butter through vanilla).
  • Stir together dry ingredients.
  • Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
  • Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
  • Top with remaining batter.
  • Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.

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