Want to bake your cake and eat it too? You can stick to your healthier eating resolution with this reduced calorie berry cake. The calorie reduction comes from very little fat in the cake and the substitution of stevia for much of the sugar. Sounds bland and dry, doesn't it? Well, it's not! It's a moist, dense, flavorful cake that will please even your crazy friends that don't worry about calories!
We cheated a little for our photos by adding a simple sugar glaze, but this cake is just as delicious without it. The directions are a little unusual, so read the instructions before assembling your dry ingredients. We found that the technique of cutting your butter into your dry ingredients did make a difference in the even distribution of fat in the cake. Give it a try and let us know what you think.
This recipe is easily adaptable for any types of berries you have on hand. We used a combination of frozen strawberries and blueberries and fresh blueberries (we're cleaning out the freezer!). We've made it in the summer with fresh blueberries, raspberries and blackberries and it was lovely that way, as well. Softer berries tend to bleed and/or disappear into the batter, but the cake will still look good and taste even better.
Our berry cake was adapted from a recipe by Marlene Koch in Eat More of What You Love. We made the cake in a fancy rose bundt pan, but any 10-inch bundt or tube pan will do.
Makes 12 servings (1 slice): Calories 210. Carb 28g (Sugars 7g). Total Fat 8g (Sat fat 3g). Protein 5g. Fiber 1g. Cholesterol 25mg. Sodium 140mg. Food exchanges: 2 starch, 1 fat.
Options: The original recipe calls for layering the streusel inside and on the top when made in a tube pan to form a lovely coffee cake. Since we were using a bundt pan, we sprinkled a bit of the streusel onto the pan before adding the batter and mixed the rest into the cake. We have included instructions on how to make both the mixed-in bundt and the layered tube cake versions.
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