Best Whole Wheat Berry Coffee Cake Recipes

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

Ingredients

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

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

Ingredients

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

WHOLE WHEAT BERRY COFFEE CAKE RECIPE

WHOLE WHEAT BERRY COFFEE CAKE RECIPE image

Yield 8x8

Number Of Ingredients 21

Ingredients

Cake:
2 large eggs, at room temperature*
1/3 cup maple syrup
1 cup applesauce, unsweetened
1/4 cup coconut oil + 2 tsp for greasing, at room temperature**
2 cups whole wheat or spelt flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 cups any berries, fresh or frozen (I used these)***
Crumb Topping:
1/2 cup quick or rolled oats
1/2 cup walnuts, coarsely chopped****
1/2 tsp cinnamon
1/4 tsp salt
2 tbsp maple syrup
1 tbsp coconut oil
Drizzle:
1/2 cup canned coconut milk, light or full fat*****
1 tbsp maple syrup

Steps:

Preheat oven to 350 degrees F and grease 8" x 8" square baking dish with 2 tsp coconut oil. Cake pan, angel food cake pan or a bundt cake pan work as well. Set aside. Make crumb topping: Stir together oats, walnuts, cinnamon and salt. Add maple syrup and coconut oil, and mix until combined. Set aside. In a medium mixing bowl, stir flour, baking soda, cinnamon, nutmeg and salt. Set aside. In a large mixing bowl, beat eggs with a mixer on high speed until fluffy, about 2 - 3 minutes. Slowly add maple syrup, then applesauce and finally coconut oil, continuing to mix with a mixer. When all liquids are well combined, reduce speed to low and slowly add flour. Stop mixing as soon as batter forms. Pour batter into greased pan, lay berries on top, sprinkle with reserved crumb topping and bake for 55 minutes or until a toothpick inserted in the centre comes out clean. Let cake cool on a wire rack for about 30 minutes. While cake is baking, in a small bowl, whisk together coconut milk and maple syrup. Drizzle on top of cake. Serve at room temperature.