7 Grain Marionberry Coffee Cake

The recipe uses the 7 Grain Pancake Mix. The type of fruit you use can also be changed depending on what’s in season. High Fiber, Lactose Free, Organic, Vegan.

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Votes: 9
Rating: 4.56
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Servings 16people
Submitted By Chelsea Lincoln from the Bob's Red Mill kitchen
The recipe uses the 7 Grain Pancake Mix. The type of fruit you use can also be changed depending on what's in season. High Fiber, Lactose Free, Organic, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 4.56
You:
Rate this recipe!
Servings 16people
Submitted By Chelsea Lincoln from the Bob's Red Mill kitchen
The recipe uses the 7 Grain Pancake Mix. The type of fruit you use can also be changed depending on what's in season. High Fiber, Lactose Free, Organic, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cake
  1. Combine the pancake mix and sugar. Cut in the margarine with a pastry cutter until it resembles small peas. Add the milk and vanilla and stir to incorporate, careful not to overmix.
  2. Scoop 2/3 of the batter into a greased springform pan. Spread the marionberries evenly across the top of the batter. Add the rest of the batter on top, carefully spreading it out over the berries. Sprinkle the topping over the batter evenly. Bake at 350°F for 50 - 55 minutes.



    Makes 16 servings.
Topping
  1. Combine the sugar, flour and pinch of salt and cut margarine into it until evenly distributed. Set aside.
Products Used in this Recipe
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