Mixed-Berry Coffee Cake

 

1/3

cup packed brown sugar

1/2

cup buttermilk

2

tablespoons canola or soybean 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 or Cascadian Farm® frozen organic harvest berries (do not thaw)

1/4

cup low-fat granola, slightly crushed

• 1 Heat oven to 350°F. Spray 8-inch or 9-inch round cake pan with cooking spray.
• 2 In large bowl, mix brown sugar, buttermilk, 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.
• 3 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.