Raspberry coffee ring
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| ⅔ | cup | Unprocessed oat bran |
| ½ | cup | Whole wheat flour |
| 1 | teaspoon | Baking soda |
| 1 | cup | Brown sugar, firmly packed |
| 1¼ | cup | Vanilla low-fat yogurt |
| ½ | teaspoon | Lemon rind, grated |
| 1 | Egg, lightly beaten | |
| 1 | Egg white, lightly beaten | |
| 1 | cup | Fresh raspberries |
| 1 | tablespoon | All purpose flour |
| Vegetable cooking spray | ||
| ½ | cup | Powdered sugar, sifted |
| 2 | teaspoons | Milk |
Directions
Combine first 5 ingredients in a large bowl; make a well in centre of mixture. Combine yogurt, grated lemon rind, egg and egg white; add to flour mixture, stirring just until dry ingredients are moistened. Toss berries with 1 T. all purpose flour; fold berries into batter. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 350-degrees for 45 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool on a wire rack.
Combine sifted powdered sugar and milk, stirring well; let stand 2 minutes. Drizzle glaze over cooled cake.
"The Low-Fat Way to Cook", by Oxmoor House