This moist coffee cake is a nice addition to any brunch.
- 1 1/2 cups flour
- 1/2 cup whole-wheat flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnnamon
- 1 1/4 cups nonfat plain yogurt
- 1/3 cup canola oil
- 1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
- 1 large egg plus 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
- 1 cup low-fat granola
Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.
Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.
In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.
Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.
Adapted from the paperback edition of "The Best Life Diet," by Bob Greene (Simon and Schuster, 2008).
Tested by Lucy Shackelford.
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