7 Grain Marionberry Coffee CakeContributed by: Chelsea Lincoln from the Bob's Red Mill KitchenThis recipe uses the 7 Grain Pancake Mix. The type of fruit you use can also be changed depending on what's in season. Cake
Filling
Topping
Directions
Topping: Combine the sugar, flour and pinch of salt and cut margarine into it until evenly distributed. Set aside.
Cake: 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 over mix. Scoop 2/3 of the batter into a greased springform pan. Spread the marionberrries 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 equally. Bake at 350°F for 50-55 minutes. Makes 16 servings. |
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