Raspberry Coffee Ring(Low-Fat)
A light and flavorful raspberry coffee ring featuring a tender whole wheat and oat bran batter infused with lemon zest, bursting with fresh raspberries. Its low-fat content makes it a delightful treat for breakfast or brunch, appealing to those seeking a healthier, fruity baked good with a moist, aromatic crumb.
Ingredients
- 1 cup flour ⓘ
- 2/3 cup unprocessed oat bran ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup firmly packed brown sugar ⓘ
- 1 1/4 cups vanilla low-fat yogurt ⓘ
- 1/4 cup Egg Beaters ⓘ
- 1 egg white ⓘ
- 1/2 teaspoon grated lemon rind
- 1 cup fresh raspberries ⓘ
- 1 tablespoon flour
- 1/2 cup powdered sugar ⓘ
Instructions
- Combine flour, oat bran, whole wheat flour, and baking soda in a large mixing bowl.
- Make a well in the center of the mixture.
- Combine yogurt, Egg Beaters, egg white, and lemon rind in a separate bowl.
- Add the yogurt mixture to the flour mixture, stirring just until dry ingredients are moistened.
- Toss the raspberries in 1 tablespoon of flour.
- Gently fold the raspberries into the batter.
- Spoon the batter into a 6-cup Bundt pan coated with cooking spray.
- Bake at 350°F for 45 minutes or until tests are done.
- Let cool in the pan for 10 minutes.
- Remove from pan and cool on a wire rack.
- Mix powdered sugar with a little water or milk to make a glaze and drizzle over the cooled cake if desired.
Tips & Substitutions
For a lighter texture, ensure you don't overmix the batter after adding the wet ingredients. If you don't have oat bran, you can substitute with ground flaxseed. To add a hint of spice, consider mixing in a teaspoon of cinnamon. For a sweeter touch, you might want to increase the brown sugar slightly, but be cautious not to affect the low-fat aspect too much.
Serving Suggestions
This Raspberry Coffee Ring is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla yogurt for extra creaminess. It pairs beautifully with coffee or tea, making it a perfect addition to brunch or a afternoon snack. Consider serving it alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or until heated through. This will help revive the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Coffee Ring(Low-Fat) contains roughly 549 calories, with 6g protein, 122g carbohydrates, and 5g fat. It is a good source of calcium (18% of the Daily Value), iron (17% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 802mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture in the batter. Toss them in flour as you would with fresh raspberries to help prevent them from sinking to the bottom during baking.
How can I make this recipe vegan?
To make this Raspberry Coffee Ring vegan, substitute the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the yogurt with a plant-based yogurt alternative. This will help maintain the moisture and texture of the cake while keeping it vegan-friendly.
What can I use instead of brown sugar?
If you don't have brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a tablespoon of molasses for a similar flavor and moisture. Alternatively, coconut sugar can also work in this recipe for a slightly different taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).