Fruit Filled Coffee Cake
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
24
ingredients
- 118.29 ml light butter or 236.59-473.18 ml margarine, softened
- 414.03 ml Splenda sugar substitute
- 8 egg whites
- 709.77 ml flour
- 9.85 ml baking powder
- 2.46 ml salt
- 4.92 ml vanilla
- 453.59 g blueberries or 453.59 g fruit
directions
- Beat together butter (or margarine) and Splenda.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except fruit) and combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place fruit on top of batter; top the fruit with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350°F for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
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