Recipe - Everyones Favorite Coffee Cake

Butterflavor no stick
cooking spray
1 cup Fresh raspberries (or frozen
unsweetened whole
raspberries)
1 cup Fresh blueberries, picked
over, rinsed, and patted
dry (or frozen
Unsweetened whole
blueberries)
5 tablespoon Plus One half cup granulated
sugar, divided
One fourth teaspoon Cinnamon
2 lg Egg whites
One fourth cup Canola or safflower oil
One fourth cup Unsweetened applesauce
One fourth cup Apple or orange juice
1 teaspoon Almond or orange extract
1 cup Unsifted cake flour
1 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Toasted wheat germ
(optional)

CRUMB TOPPING
2 tablespoon Unsifted cake flour
2 tablespoon Granulated sugar
3 tablespoon GrapeNuts cereal (or 2
tablespoons chopped
walnuts)
One half teaspoon Cinnamon
2 teaspoon Unsalted butter or margarine
1 teaspoon Canola oil
1 teaspoon Apple or orange juice, or as
needed

1. Position a rack in the center of the oven and preheat it to 350 F. Coat
a 10inch pie plate (or an 8 or 9 inch square pan) with cooking spray. 2.
Combine the fruit, 5 tablespoons of the sugar, and the cinnamon in the
oiled pie plate, and toss together lightly. Set aside. 3. In a large bowl,
whisk together the egg whites, the remaining One half cup sugar, oil,
applesauce, juice, and extract. Place a strainer over the bowl and add the
flour, baking powder, and salt. Stir and sift the dry ingredients onto the
applesauce mixture. Add the wheat germ if using it. Beat the dry
ingredients into the wet just to blend; do not overbeat. 4. To make the
optional topping, combine the dry ingredients in a small bowl. Add the
butter, and use your fingertips to pinch the ingredients together. Add the
oil and juice and toss with a fork until crumbly, adding a few more drops
of juice if needed. 5. Pour the batter over the fruit in the pan; don't
worry if some fruit peeks through. Sprinkle the crumb topping, if using,
over the cake. Bake for 35 to 40 minutes if using fresh fruit, or 50
minutes for frozen fruit, or until the top of the cake is golden brown and
springy to the touch and a cake tester inserted in the center of the cake
comes out clean. Cool the cake slightly on a wire rack, then cut and serve
warm.

Cake is best fresh from the oven, but it keeps a day or two, covered, at
room temperature. Warm before serving.

Note: The applesauce in the cake adds moisture and flavor but weights the
crumb slightly. If you prefer a lighter texture, omit the applesauce and
use 1/3 cup canola oil instead of One fourth cup.

Use whatever combination of berries and/or fruits are available
(blueberries and fresh or frozen cranberries, or berries and peach slices,
for example.)

If you use margarine instead of butter in the crumb topping, the cake
contains no dairy products, so it is suitable for lactoseintolerant diets.

Recipe is from _Have Your Cake and Eat It, Too_ by Susan G. Purdy.

Posted to MMRecipes Digest V4 #186 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997