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Persimmon Streusel Cake

Whole wheat flour and wheat germ are in the cake and the topping for this heart-healthy dessert. If persimmons aren't available, use plums instead.

MAKES: 20 servings

CARB GRAMS PER SERVING: 25

Rated : Not yet rated

Nutrition Facts Per Serving:

Servings Per Recipe: 20
cal.(kcal): 148
Fat, total(g): 5
chol.(mg): 2
sat. fat(g): 1
carb.(g): 25
fiber(g): 2
pro.(g): 3
sodium(mg): 69

Diabetic Exchanges

Other Carb(d.e): 2
Fat(d.e): 1

Nonstick cooking spray

1 1/4 cups all-purpose flour

3/4 cup whole wheat pastry flour

2 tablespoons toasted wheat germ

2 teaspoons baking powder

1 teaspoon pumpkin pie spice or apple pie spice

1/4 teaspoon salt

3/4 cup sugar

1/3 cup cooking oil

1/4 cup refrigerated or frozen egg product, thawed or 1 egg

1 teaspoon vanilla

1 cup fat-free milk

3 medium fresh persimmons or 6 plums, pitted and chopped* (2 1/2 to 3 cups)

Streusel Topping (below)

Frozen light whipped dessert topping, thawed (optional)

1. Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set pan aside. In a medium bowl, combine all-purpose flour, whole wheat pastry flour, wheat germ, baking powder, pumpkin pie spice or apple pie spice, and salt; set aside.

2. In a large bowl, combine sugar and oil; beat with an electric mixer on medium speed until combined. Add egg and vanilla to sugar mixture; beat on medium speed about 1 minute or until creamy, scraping side of bowl occasionally. Stir in milk. Using a wooden spoon, stir flour mixture into egg mixture. Pour batter into the prepared pan. Arrange chopped persimmons or plums over batter. Sprinkle Streusel Topping over fruit.

3. Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool, cut into squares, with dessert topping, if desired. Makes 20 servings.

Note

* Leaving the peel on the persimmons or plums adds fiber to this luscious coffee cake.

Streusel Topping

3 tablespoons sugar

2 tablespoons all-purpose flour

2 tablespoons whole wheat pastry flour

2 tablespoons toasted wheat germ

1/2 teaspoon pumpkin pie spice or apple pie spice

1 tablespoon butter, melted

1. In a small bowl, combine sugar, all-purpose flour, whole wheat pastry flour, wheat germ, and pumpkin pie spice. Stir in butter.

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