Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Low Fat Berry Coffee Cake

PrintPrint Recipe
  • Yield: 12 servings
  • Prep Time: 0:20
  • Bake Time: 27 to 32 minutes

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 2/3 cup low fat buttermilk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter, melted
  • 2 teaspoons corn oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 cup mixed berries, fresh OR frozen
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • GLAZE: (optional)
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons low fat milk

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside. Whisk egg and egg white in a large bowl until frothy; whisk in brown sugar, buttermilk, corn syrup, butter, oil, vanilla, lemon zest and almond extract, if desired. Gradually stir in flour mixture until smooth. Pour batter into a greased 9-inch round cake pan.
  3. Toss berries with 1 tablespoon flour and 1 tablespoon brown sugar. Top batter evenly with berry mixture.
  4. Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
For GLAZE:
  1. Combine powdered sugar and milk; stir until smooth. Drizzle over cake, if desired.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Apple Snack Cake

Chocolate Cake with Raspberry Sauce

Pumpkin Bran Muffins
print image

Low Fat Berry Coffee Cake

  • Yield: 12 servings
  • Prep Time:  20 minutes
  • Bake Time: 27 to 32 minutes

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg white
  • 1/2 cup packed brown sugar
  • 2/3 cup low fat buttermilk
  • 1/4 cup Karo® Light Corn Syrup
  • 2 tablespoons butter melted
  • 2 teaspoons corn oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • 1 cup mixed berries fresh OR frozen
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • GLAZE: (optional)
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons low fat milk

Directions

  • Preheat oven to 350°F.
  • Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside. Whisk egg and egg white in a large bowl until frothy; whisk in brown sugar, buttermilk, corn syrup, butter, oil, vanilla, lemon zest and almond extract, if desired. Gradually stir in flour mixture until smooth. Pour batter into a greased 9-inch round cake pan.
  • Toss berries with 1 tablespoon flour and 1 tablespoon brown sugar. Top batter evenly with berry mixture.
  • Bake 27 to 32 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  • Combine powdered sugar and milk; stir until smooth. Drizzle over cake, if desired.