Fruity Oatmeal Coffee Cake
This coffee cake is full of fruit, oatmeal, and nuts. It's delicious served still warm from the oven.
INGREDIENTS
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- 1 cup oatmeal
- ½ cup chopped walnuts
- 6 tablespoons canola oil, divided
- 2 tablespoons butter or plant sterol margarine
- 1 cup blueberries
- ½ cup dried cranberries
- 1 egg
- 2 egg whites
- ¼ cup buttermilk
- ¼ cup orange juice
- ⅔ cup sugar
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Preheat oven to 350ºF. Spray a 13″ × 9″ baking pan with nonstick cooking spray containing flour, and set aside.
In medium bowl, combine brown sugar, cinnamon, oatmeal, and walnuts and mix well.
In small saucepan, melt together 2 tablespoons canola oil and the butter. Pour into oatmeal mixture and stir until crumbs form. Add blueberries and cranberries; set aside.
In large bowl, combine remaining 4 tablespoons oil, egg, egg whites, buttermilk, orange juice, and sugar and beat until combined. Add flour, whole-wheat flour, baking powder, and baking soda and stir just until dry ingredients are moistened.
Spoon and spread batter into prepared pan. Evenly sprinkle oatmeal mixture over the batter.
Bake for 30–40 minutes or until coffee cake is golden-brown and toothpick inserted in center comes out clean. Serve warm.
Serves 16
Calories: 261.93
Fat: 10.24 grams
Saturated fat: 1.72 grams
Dietary fiber: 2.96 grams
Sodium: 161.27 mg
Cholesterol: 17.49 mg
