Recipe: Red, White and Blue Coffeecake (low fat, Richard Simmons)

RED, WHITE AND BLUE COFFEECAKE

Risa: "This is really delicious. I have made it with only dried strawberries and it was wonderful. Thank God for Richard Simmons!!"

FOR THE CRUMBLY TOPPING:
1/4 cup all purpose flour
2 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1 Tbsp. light butter
FOR THE CAKE:
2 cups all purpose flour
3/4 cup white granulated sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 cup fat free milk
1/4 cup egg substitute
1/4 cup light butter, melted
1 tsp. vanilla extract
1 cup each blueberries and cranberries (or 2 cups blueberries)

Preheat oven to 375 degrees F. Coat 9x9x2-inch baking pan with cooking spray.

TO PREPARE THE TOPPING:
In a small bowl, combine 1/4 cup flour, brown sugar and cinnamon. With fingers or two knives used like scissors, cut in 1 tablespoon butter until mixture is crumbly. Set aside.

TO PREPARE THE CAKE:
In large bowl, combine 2 cups flour, white sugar, baking powder, and salt; set aside.

In 2 cup liquid measure, combine milk, egg substitute, melted butter and vanilla. Add liquid ingredients to flour mixture. Using electric mixer, beat together about 30 seconds.

Fold in berries. Pour batter into prepared pan. Cover batter evenly with topping mixture.

Bake 50 minutes or until wooden pick inserted in center of cake comes out clean. Best served warm, but also delicious cold.

Note: I made it with re-hydrated dried strawberries instead of the other fruit and it came out wonderful. Also, I made an error in the amounts of milk and sugar (the type in the book was too small) and it still came out pretty good - especially in the center of the cake.

Makes one (9x9-inch) cake
Source: Farewell to Fat by Richard Simmons
From: RisaG., NJ - 01-16-98