Berry-Licious
Lemon Streusel Cake
- Streusel Topping:
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/4 cup margarine or butter, melted
Cake:
1 (18.25-ounce) package yellow cake mix
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 cup water
1/3 cup plain lowfat yogurt
3 large egg whites
1 tablespoon grated lemon peel
1/2 cup fresh raspberries
1/2 cup fresh or frozen blueberries
- Heat oven to 350°F.
Lightly spray and flour sides and bottom of 13 x 9-inch metal
baking pan.
- For streusel topping,
combine all ingredients in small bowl; mix until crumbly. Set
aside.
- In large mixer bowl, combine
cake mix, oats, water, yogurt, egg whites and lemon peel; blend
at low speed until moistened. Beat at medium speed for 2 minutes.
- Gently fold berries into
batter. Pour batter into pan.
- Sprinkle streusel evenly
over top of batter, patting gently.
- Bake 35 to 37 minutes
or until wooden pick inserted in center of cake comes out clean.
Cool completely on wire rack.
Makes 16 servings.
Nutrition Information:
1/16 of recipe.
Calories 230, Calories From Fat 60, Total Fat 7g, Saturated Fat
1.5g, Cholesterol 0mg, Sodium 260mg, Total Carbohydrates 39g,
Dietary Fiber 1g, Protein 4g, Total Sugars 12g.
Recipe provided courtesy of The Quaker Oats Company.
