Mixed Berry Whole Grain Coffee Cake

Huge Success!

This recipe is too good to be low GCI, but they claim it, so I'll stick with that!  Everyone loved it.

Topping:

1/4 cup all-purpose flour, divided

3/4 cup old-fashioned oats

3/4 cup packed light brown sugar

3 Tbs butter, softened

Cake:

1 cups all-purpose flour

1 cup whole wheat flour

1 cup fat-free (skim) milk

3/4 cup granulated sugar

1/4 cup canola/vegetable oil

1 egg, slightly beaten

1 Tbs baking powder

1 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups frozen unsweetened mixed berries, thawed and drained OR 2 cups fresh berries

1/4 cup chopped walnuts

1.  Preheat oven to 350.  Coat 9x5x3 inch loaf pan with nonstick cooking spray; set aside.

2.  Combine 1/4 cup all purpose flour, oats, brown sugar and butter in small bowl.  Mix with fork until crumbly, set aside.

3.  Combine remaining 1 cup all purpose flour, whole wheat flour, milk, granulated sugar, oil, egg, baking powder, cinnamon and salt in large bowl.  Beat with electric mixer or whisk 1 to 2 minutes until well blended. Gently fold in berries.

4.  Spread batter in prepared pan.  Sprinkle evenly with reserved oat mixture (you probably won't use all of it).  Top with chopped walnuts.  Bake 38 to 40 minutes or until toothpick inserted into center comes out clean.  Serve warm.

Makes 12 servings

Nutrients per Serving:  Calories: 272; Carbs: 42g; Total Fat: 10g; Sat Fat: 3g; Fiber: 3g

NOTE:  Mine took a lot longer to bake through than the recipe said. Perhaps my thawed berries were not well drained enough. Just make sure to test it.  Also, if your mixed berries has BIG strawberries, it would be better to cut those in half.  This is very crumbly when you slice it!  I'm going to bake it for our next coffee fellowship.

Oh yeah, I didn't use the walnuts because of the allergy in the house.

The left over topping is great on yogurt!