But it's fruit!

This is my favorite exclamation of rationalization whenever I encounter a baked good I really want to eat, but maybe shouldn't. Who can argue the benefits of adding some more fruit and whole grains to your diet?! The fiber! The anti-oxidants! All right....the moist tasty morsels of nutty/ fruity goodness that happen when you indulge in a piece of this Whole Grain Berry Coffee Cake. This recipe bakes up in a spring form pan, is quite flexible and can easily be made the night before and reheated in the morning. To reheat, I just cover it with foil and put it in the oven at 300 degrees for about 30 minutes. So if you are looking for a way to add a little treat to your Monday morning coffee break or want to wow some house guests, this recipe might be just what you are looking for...after all..it's fruit!

Whole Grain Berry Coffee Cake

Topping:
2 Tablespoons butter, cut into small pieces
1/4 cup white wheat flour
1/3 cup firmly packed brown sugar
2 teaspoons cinnamon
1 cup chopped pecans

Mix flour, sugar and cinnamon in bowl. Cut in butter until the mixture is crumbly. Stir in pecans.

Coffee Cake:
1/2 cup canola oil
1/2 cup white sugar

1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup white wheat flour(or all-purpose)
1/2 graham flour*
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or plain yogurt*
2 cups fresh or frozen berries

In a large bowl, combine the oil, sugars, eggs and vanilla and mix with a wooden spoon until smooth. In a medium bowl, combine flours, baking powder, baking soda and salt. Add to the creamed mixture alternately with the buttermilk(or yogurt) in 2 parts. Mix until smooth. Stir in berries and pour into greased and lightly floured 9-inch spring form pan. Sprinkle topping evenly over batter.

Bake for ~40-50 minutes in a 350 degree oven or until toothpick inserted in center comes out clean(maybe a few crumbs are clinging to it!)

Let cool for about 10 minutes before removing from pan. Slice and enjoy!

*A few notes:
   You could certainly make this with any flour combination, but I like the substance that comes from using the whole grains. Graham flour is not easy to find, but sooooo worth it. I buy mine at a local coop and it is from a company called Morgan's Mills from East Union, Maine. (1-207-785-4900)
   I do not keep buttermilk on hand, but I do use buttermilk powder which I have hydrated and that works just fine.

yours in baking-
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