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Mixed Berry Cake

 Mixed Berry Cake
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.
8 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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

2 of 2

Mixed Berry Cake (continued)

Directions (continued)

  • 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.