Apple Raspberry Coffee Cake

A piece of this fruit laden cake makes a delectable light dessert. It can be refrigerated for up to three days.

1 cup whole wheat flour
1/2 cup wheat bran
1/2 cup brown sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ground nutmeg
Pinch salt
1/2 cup buttermilk
1/4 cup soft non-hydrogenated margarine, melted and cooled
1/4 cup liquid egg
2 tsp vanilla
1 cup fresh raspberries
1 apple, cored and diced

Topping:
1/3 cup large flake oats
1/4 cup brown sugar substitute
2 tbsp chopped pecans
1 tbsp soft non-hydrogenated margarine

1. In large bowl, whisk together flour, bran, brown sugar substitute, baking powder and soda, cinnamon, nutmeg and salt; set aside.
2. In another bowl, whisk together buttermilk, margarine, egg and vanilla. Pour over flour mixture and stir until moistened. Spread two thirds of the batter into parchment paper lined 8 inch baking pan. Toss raspberries and apple together and sprinkle over batter. Dollop remaining batter and spread gently with wet spatula.
3. Topping: In bowl mix together oats, brown sugar substitute, pecans and margarine until combined. Sprinkle over top of cake; press into batter gently. Bake in 350 F oven for about 30 minutes or until tester inserted in centre comes out clean.

Makes 9 servings.