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Cherry Breakfast Cake

Overflowing with sweet cherries and the perfect companion to your morning coffee.
Cherry Breakfast Cake

Submitted By:

Dietary Interests: Vegetarian

Yield:

Tablespoon (12 servings)

Total Time:

45 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 230 g (1½ cup) rolled oats
  • 60 g (½ cup) whole wheat flour
  • Tablespoon (1 teaspoon) baking powder
  • Tablespoon (½ teaspoon) ground cinnamon
  • Tablespoon (½ teaspoon) salt, optional
  • 165 g (¾ cup) brown sugar
  • 55 g (¼ cup) light butter spread
  • Tablespoon (2 large) eggs
  • 360 ml (1½ cup) milk
  • 140 g (1 cup) frozen dark sweet cherries

Directions

  1. Preheat oven to 350°F (180°C). Lightly coat a 9-inch x 9-inch (23 cm x 23 cm) baking pan with cooking spray.
  2. Mix oats, flour, baking powder, cinnamon, and salt together in a mixing bowl. Set aside.
  3. Place sugar, butter spread, egg substitute and milk into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds. Stop machine.
  7. Pour wet mixture into dry mixture and mix well. Fold in fruit.
  8. Pour into prepared baking pan.
  9. Bake for 25-30 minutes or until light golden brown. Cool on wire racks.