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Triple-Berry Coffee Cake (White Whole Wheat Flour)
Triple-Berry Coffee Cake (White Whole Wheat Flour)
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Prep Time:
15 minutes
Total Time:
50 minutes
Whole-grain fruit coffee cake for a delightful and not overly sweet breakfast. For glaze lovers, try our Mixed-Berry Coffee Cake with Glaze.
Ingredients:
  • 1 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 egg
  • 1 cup Gold Medal™ white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 cup mixed berries (such as blueberries, raspberries and blackberries)*
  • 1/4 cup granola, slightly crushed
  • Powdered sugar, if desired
Instructions:
  • Preheat oven to 350°F and generously coat an 8-inch round cake pan with cooking spray.
  • Combine buttermilk, brown sugar, oil, almond extract, and egg in a large bowl. Mix until smooth. Add flour, baking soda, cinnamon, and salt, stirring until just combined. Gently fold in half of the berries. Transfer the mixture to a pan and top with the remaining berries and granola.
  • Bake the dish for 28 to 36 minutes until golden brown and the top springs back when touched in the center. Allow it to cool in the pan on a rack for 10 minutes, then delicately sprinkle with powdered sugar before serving warm.

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