Healthy Fruit Coffee Cake


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Made with whole-wheat pastry flour and Splenda, this is a cake that anyone can eat, no matter the diet!

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  • 1 large egg
  • 1/2 C. plus 2 Tbs. Splenda, divided
  • 1 1/4 C. whole-wheat pastry flour
  • 2 tsp. baking powder
  • 3/4 tsp. fine sea salt
  • 1/3 C. buttermilk
  • 3 Tbs. butter or margarine, melted
  • 1 C. fresh blueberries, raspberries, or any non-citrus fruit
  • 1/4 C. slivered almonds

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In a mixing bowl, beat egg and 1/2 C. Splenda. Combine flour, baking powder and salt. Add alternately with buttermilk to Splenda/egg mixture, beating well after each addition. Stir in butter. Fold in berries. Pour into 8-inch square baking pan that has been sprayed with cooking spray. Sprinkle with the slivered almonds. Sprinkle with the remaining Splenda. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350 degrees for 30 - 35 minutes. Serve warm.

Yield: about 9 slices

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