Raspberry Coffee Cake
Cake with almost no fat! Enjoy in the morning with your coffee or with afternoon tea. Delicious!
Ingredients
- Non-stick cooking spray
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 3/4 cup low-fat milk
- 1 egg, lightly beaten
- 2 tsp grated orange rind
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries or blueberries
- 2 tbsp orange juice
Instructions
- Preheat the oven to 350 F. Lightly coat an 8"x 8" x 2" baking pan with the cooking spray; set aside.
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Use an pastry bender or fork to cut in the butter until the mixture resembles course meal. Stir in the milk, egg, orange rind and vanilla extract and mix just until the dry ingredients are moistened. Spoon the batter into the baking pan.
- In a small bowl, toss the raspberries with the orange juice and spoon on top of the batter. Bake until the coffee cake begins to shrink from the sides of the pan and toothpick inserted in the center comes out clean -- about 25 minutes. Cut into 9 squares and serve warm.
Notes
Warm coffee cake with fresh fruit and very little fat!
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Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 33mgSodium: 163mgFiber: 1g
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