Tuesday, March 12, 2013
Very Berry Breakfast Cake - Bake It Better with Quaker Oats
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1/4 cup sugar
3 tablespoons margarine or butter, melted
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) margarine or butter, softened
1 cup sugar
4 eggs whites or 2 eggs, lightly beaten
One 8 oz carton light sour cream
1 teaspoon vanilla
1 1/2 cups all - purpose flour
3/4 cup Quaker Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup raspberry preserves
3/4 cup fresh frozen blueberries
Heat oven to 350 degrees. Lightly grease 9 -inch square baking pan. For streusel, combine all ingredients; mix well. Set aside.
For coffee cake, beat margarine and sugar until creamy. Add egg whites, sour cream and vanilla; beat well. Add combined flour, oats, baking powder and baking soda; mix just until dry ingredients are moistened. Spread into prepared pan. Spoon preserves over batter; swirl through batter with knife. Sprinkle blueberries evenly over batter. Sprinkle streusel over blueberries.
Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm. Store leftovers tightly covered.
Makes 12 servings.