Mixed Berry Cake Recipe

Mixed Berry Cake Recipe photo by Taste of Home

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Even in the dead of winter in Cape May Court House, New Jersey, Nancy Zimmerman serves up the fabulous flavor of summer-fresh fruit with this yummy cake just loaded with convenient frozen berries. “Use sliced strawberries or any mix of berries you like,” Nancy suggests.

This recipe is:

Healthy

Diabetic Friendly

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Mixed Berry Cake Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 8 Servings

15 35 50

Ingredients

1-3/4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 egg whites
1 egg
2/3 cup unsweetened applesauce
1/4 cup plain yogurt
2 tablespoons sugar
1 teaspoon grated lemon peel
1 package (12 ounces) frozen unsweetened mixed berries
1/4 cup packed brown sugar
2 tablespoons cold butter
8 tablespoons reduced-fat whipped topping

Directions

In a small bowl, combine 1-1/2 cups flour, baking powder, salt and baking soda. In another bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon peel; add to flour mixture, stirring gently until blended.
Spread into a 9-in. round baking pan coated with cooking spray; sprinkle with berries. In a small bowl, combine brown sugar and remaining flour; cut in butter until mixture resembles fine crumbs. Sprinkle over berries.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes. Serve with whipped topping. Yield: 8 servings.

Nutritional Facts 1 slice with 1 tablespoon whipped topping equals 218 calories, 4 g fat (3 g saturated fat), 35 mg cholesterol, 320 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

Originally published as Mixed Berry Cake in Light & Tasty February/March 2007, p52