Huckleberry coffeecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Stick margarine, softened |
| 8 | ounces | Nonfat cream cheese, (1/2 package) |
| 1 | cup | Sugar |
| 1 | Egg | |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Huckleberries or blueberries |
| Vegetable cooking spray | ||
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Ground cinnamon |
Directions
Cream margarine and cheese. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended. Add egg; beat well.
Combine flour, baking powder, and salt; stir into creamed mixture. Stir in vanilla; fold in berries.
Pour into a 9-inch round cake pan coated with cooking spray.
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350 degrees for 1 hour; let cool. Yield: 10 servings.
Per serving: 223 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 21mg Cholesterol; 277mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.