Triple-Berry Coffee Cake (White Whole Wheat Flour)

Prep 15 min
Total 50 min
Servings 8

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.

By Betty Crocker Kitchens

Updated August 30, 2011

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

1

Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
2

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.
3

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.

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.

No nutrition information available for this recipe