ICMSA

Huckleberry Coffee Cake

¼ cup stick margarine, softened

½ (8oz.) package nonfat cream cheese
1 cup sugar
1 egg
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or blueberries, unthawed
Vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon

Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well. Combine flour baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9 inch round cake pan coated with cooking spray (batter will be very thick). Combine 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings

When doubling this recipe, spread the batter into a prepared 3 quart rectangular Pyrex baking dish. Bake as directed.

Cooking Light - Five Star Recipes (One of Alison Kochan's Favorites!)

 

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© 2003 Ingham County Medical Society Alliance
Last updated: February 2009