Low Fat Berry Coffee Cake

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  • Yield: 12 servings
  • Prep Time:  20 minutes
  • Bake Time: 27 to 32 minutes

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 2/3 cup low fat buttermilk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter melted
  • 2 teaspoons corn oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 cup mixed berries fresh OR frozen
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • GLAZE: (optional)
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons low fat milk

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside. Whisk egg and egg white in a large bowl until frothy; whisk in brown sugar, buttermilk, corn syrup, butter, oil, vanilla, lemon zest and almond extract, if desired. Gradually stir in flour mixture until smooth. Pour batter into a greased 9-inch round cake pan.
  3. Toss berries with 1 tablespoon flour and 1 tablespoon brown sugar. Top batter evenly with berry mixture.
  4. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  5. Combine powdered sugar and milk; stir until smooth. Drizzle over cake, if desired.

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Corn Syrup

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Low Fat Berry Coffee Cake

  • Yield: 12 servings
  • Prep Time:  20 minutes
  • Bake Time: 27 to 32 minutes

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 2/3 cup low fat buttermilk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter melted
  • 2 teaspoons corn oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 cup mixed berries fresh OR frozen
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • GLAZE: (optional)
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons low fat milk

Directions

  • Preheat oven to 350°F.
  • Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside. Whisk egg and egg white in a large bowl until frothy; whisk in brown sugar, buttermilk, corn syrup, butter, oil, vanilla, lemon zest and almond extract, if desired. Gradually stir in flour mixture until smooth. Pour batter into a greased 9-inch round cake pan.
  • Toss berries with 1 tablespoon flour and 1 tablespoon brown sugar. Top batter evenly with berry mixture.
  • Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  • Combine powdered sugar and milk; stir until smooth. Drizzle over cake, if desired.