Breakfast Berry Jam Cake

Ingredients

• 1½ cup sifted flour
• 1 tbsp baking powder
• 1½ tsp 1 to 2 teaspoons ground cinnamon
• 3 tbsp low-fat butter spread or butter
• ½ cup sugar
• ½ cup equivalent to 2 eggs thawed non-fat egg substitute
• 2 tsp vanilla
• ½ cup low-calorie currant, strawberry or raspberry jam
• 1½ cup or mixed berries in season chopped strawberries
• 1½ cup frosted flakes cereal
• powdered sugar, optional
• whole or sliced strawberries for garnish, optional
• 1 cup non-fat plain yogurt swirled with 1 tablespoon berry jam

Method

1. Re-sift the flour with the baking powder and cinnamon and set aside.
2. Cream the butter spread and sugar in a mixer bowl until light and fluffy. Beat in the egg substitute and vanilla. Mix in 1/4 cup jam. Add the dry ingredients to the egg mixture, mixing just to blend. Fold in the chopped berries. Swirl in the remaining 1/4 cup jam.
3. Turn the batter into a 10-inch, 2-inch-deep round cake pan lightly buttered or sprayed with non-stick vegetable cooking spray. Sprinkle the top with frosted flakes, lightly swirling some into the batter. Bake at 350 degrees 35 to 40 minutes or until the top is golden brown and a wood pick inserted in the center comes out clean.
4. Garnish with a light sprinkling of powdered sugar and additional strawberries. Serve warm with the yogurt-jam mixture.

Notes

Yield: 12 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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