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Ingredients
- 1/2 c. each all-purpose flour and yellow cornmeal
- 1 1/2 tsp baking pwdr
- 1 lrg egg
- 1/3 c. firmly packed brown sugar
- 1/2 c. low-fat buttermilk
- 2 Tbsp. salad oil
- 5 med apricots (about 12 ounce. total), halved and pitted
- 10 x blackberries
- 2 Tbsp. granulated sugar
Directions
- Apricots and blackberries share the spotlight in a luscious coffeecake which just right for a summertime brunch or possibly breakfast.
- In a large bowl, stir together flour, cornmeal, and baking pwdr.
- In a medium bowl, beat egg, brown sugar, buttermilk, and oil till smoothly blended. Add in egg mix to flour mix; stir just till dry ingredients are proportionately moistened.
- Spread batter in an oiled 8-inch round baking pan or possibly quiche pan.
- Gently press apricot halves, pitted side up, into batter. Place a berry in the hollow of each apricot half.
- Bake at 350 degree oven till center of cake feels hard when lightly touched (30-35 min). Sprinkle with granulated sugar.
- Let cake cold slightly, cut into wedges and serve hot.
- Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 222 | |
| Calories from Fat 52 | 23% |
| Total Fat 5.94g | 7% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 352mg | 15% |
| Potassium 160mg | 5% |
| Total Carbs 38.68g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 19.85g | 13% |
| Protein 4.14g | 7% |
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