Very Berry Bran Coffee Cake
|Vegetable oil||1⁄2 Cup (8 tbs) (1/2 Cup Extra For Pan)|
|Atkins quick quisine bake mix||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unprocessed wheat bran||1 Cup (16 tbs)|
|Granulated sugar substitute||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Toasted chopped pecans||1⁄2 Cup (8 tbs)|
|Sugar free strawberry jam||1⁄3 Cup (5.33 tbs)|
|Unsweetened soy milk||1⁄2 Cup (8 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
1. Move a rack to the middle of the oven and heat to 350°F. Lightly coat a 9-inch square baking pan with vegetable oil.
2. Whisk together bake mix, flour, bran, sugar substitute, baking powder, cinnamon, salt, and pecans in a medium bowl; make a well in the center. Lightly beat eggs in another bowl, then whisk in jam, soymilk, and 1/2 cup oil. Pour into well in dry ingredients and mix until combined; fold in berries.
3. Pour into pan and bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Transfer cake to a rack and cool to room temperature. Cut cake into nine 3-inch square pieces and serve.