Just Desserts

What better way to spend a fast than plotting my next dessert?

This evening and tomorrow is Yom Kippur, the Jewish day of atonement. As I spend a day fasting in the name of my mis-steps of the previous year (I may have to fast a week…), I will remember a few skipped meals means extra dessert allowance the next day.

And my just desserts may just include a Java-rific coffee cake!

Made with whole grains and berries - both good sources of disease-fighting antioxidants - you won’t even have to feel too guilty if you go for an extra nibble. (Courtesy of fitwoman.com)

3 tablespoons butter
1 cups quick-cooking oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
1/4 cup vegetable oil
1 cup skim milk
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, slightly beaten
1 (12-ounce) bag frozen, unsweetened mixed berries, thawed and drained
(about 1 1/2-2cups frozen or 2 cups fresh berries)
1/4 cup chopped walnuts

Heat oven to 350 degrees. Grease 9-inch round cake or springform pan or 9 x 9 square pan. Mix butter, oats, 1/4 cup flour and brown sugar in small bowl with fork or pastry cutter until crumbly. Set aside. Combine flours, sugar, oil, milk, baking powder, cinnamon, salt and egg in large bowl. Beat mixture with wire whip or mixer 1- 2 minutes, until well blended. Stir in mixed berries. Spread half of the batter in pan and sprinkle ½ of oat mixture on top. Add remaining batter and sprinkle with remaining oat mixture and chopped walnuts. Bake 40-45 minutes or until toothpick inserted in the center comes out clean. Serve warm.