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.
SAVE ON THIS RECIPE!
Omit sprinkling with powdered sugar. In small bowl, stir together 1/4 cup powdered sugar, 1/4 teaspoon almond extract and 1 to 2 teaspoons milk. Drizzle over warm coffee cake.
*Frozen berries can be used (do not thaw).
Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.
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