Very Berry Bran Coffee Cake Recipe
Ingredients
| 1/4 cup vegetable oil, plus more for pan | ||
| 1/2 cup Atkins Quick Quisine Bake Mix | ||
| 1/2 cup whole-wheat flour | ||
| 1 cup unprocessed wheat bran | ||
| 1/2 cup granular sugar substitute | ||
| Baking powder | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Chopped pecans | 1/2 Cup (16 tbs), toasted | |
| Eggs | 2 Large | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1/2 cup unsweetened soymilk | ||
| Blueberries | 1/2 Cup (16 tbs) | |
| Raspberries | 1/2 Cup (16 tbs) | |
Directions
1. Move a rack to the middle of the oven and heat to 350°F. Lightly coat a 9-inch square baking pan with vegetable oil.
2. Whisk together bake mix, flour, bran, sugar substitute, baking powder, cinnamon, salt, and pecans in a medium bowl; make a well in the center. Lightly beat eggs in another bowl, then whisk in jam, soymilk, and 1/2 cup oil. Pour into well in dry ingredients and mix until combined; fold in berries.
3. Pour into pan and bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer cake to a rack and cool to room temperature. Cut cake into nine 3-inch square pieces and serve.
2. Whisk together bake mix, flour, bran, sugar substitute, baking powder, cinnamon, salt, and pecans in a medium bowl; make a well in the center. Lightly beat eggs in another bowl, then whisk in jam, soymilk, and 1/2 cup oil. Pour into well in dry ingredients and mix until combined; fold in berries.
3. Pour into pan and bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer cake to a rack and cool to room temperature. Cut cake into nine 3-inch square pieces and serve.
Chef
